Malaga - White Gazpacho

Ajo Blanco con Uvas - White Gazpacho


  • 200 grams stale bread, crusts removed
  • 200 grams almonds, blanched and skinned
  • 3 cloves garlic
  • 150 ml extra virgin olive oil
  • 5 tablespoons wine vinegar
  • 2 teaspoons salt
  • 1 liter water
  • 150 grams muscatel grapes, seeded


Soak the bread in water until softened, squeeze it out and put in a blender or processor with the almonds and garlic. Blend to a smooth paste, adding a little water if necessary. With the motor running, add the oil in a slow stream, then the vinegar and salt. Beat in some of the water, then pour the mixture into a tureen, wooden bowl or pitcher and add the remaining water. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy. Chill. Stir before serving into bowls garnished with the grapes.


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