White Gazpacho

This dish is a modern adaptation of Malaga's Ajo Blanco (white almond soup). Unlike the ajo blanco, however, this version omits the almonds and relies on sour cream and yogurt for its unmistakable creamy texture. Almonds are reserved for a crisp garnish.

• Serves: 6
• Preparation time: 15 min. plus chilling time
• Difficulty: easy

Ingredients - White Gazpacho

• 3 medium cucumbers, peeled and chopped
• 3 cloves garlic, chopped
• 2 cups (16 fl. oz) sour cream

• 1 cup (8 fl. oz) plain yogurt
• 1 cup (8 fl. oz) chicken broth
• Salt and pepper, to taste
• 1/8 teaspoon Tabasco sauce To garnish
• Slivered almonds
• Seedles green grapes, halved

Preparation - White Gazpacho

In two batches, puree all the ingredients except for the almonds and grapes in a food processor. Combine both batches in a large bowl and refrigerate for several hours or overnight.

Immediately before serving, garnish individual servings with the slivered almonds and grapes.

Useful White Gazpacho Links