Gazpacho Ajo Blanco: A Refreshing Vegetarian, Vegan, and Dairy-Free Soup
Are you a fan of cold soups that tantalize your taste buds on a warm summer day? If so, you'll love this delightful Gazpacho Ajo Blanco! This refreshing soup is not only vegetarian, vegan, and dairy-free, but it's also incredibly easy to make. With a total time of just 45 minutes, you can enjoy a delicious and healthy meal without spending hours in the kitchen.
This Gazpacho Ajo Blanco is perfect as a starter, snack, or even a light lunch. The base of the soup is made from cubed crustless day-old rustic bread, which is soaked in cold water before blending with blanched almonds, garlic, sherry vinegar, and extra-virgin olive oil. The result is a smooth, emulsified soup that's both filling and flavorful.
To serve, simply divide the chilled gazpacho among bowls or glasses, drizzle with additional olive oil, and top with thinly sliced red seedless grapes for a burst of sweetness. If you're feeling adventurous, you can also add some Marcona almonds for an extra crunch.
With a caloric breakdown of 71.79% fat, 17.48% carbs, and 10.73% protein, this Gazpacho Ajo Blanco is a well-balanced meal that won't weigh you down. Whether you're hosting a dinner party or just looking for a quick and easy weeknight meal, this gazpacho is sure to impress your friends and family.
So why wait? Dive into the world of cold, refreshing soups and give this Gazpacho Ajo Blanco a try. Your taste buds will thank you!
