La Vuelta España - Stage 9: Motril to Granada
Yesterday wrapped up the southern half of La Vuelta. Today is a rest day and then they will be cycling through Northern Spain for the next two weeks. While most are familiar with the southern cold tomato soup gazpacho, there is another Andalusian cold soup that is not made with tomatoes called gazpacho blanco. This one is made with finely ground almonds, bread, garlic, olive oil and water. Would you want a whole meal to be gazpacho blanco? Not likely. But, it is a tasty appetizer which is how we had it last night.
Gazpacho Blanco
9 oz blanched almonds
2 garlic cloves, minced
3 slices of white bread, crusts removed
½ cup extra-virgin olive oil, plus more for drizzling
Almond extract
3 cups water
White wine vinegar
Green grapes, halved
Dice the bread, and place in a bowl with a little milk or water to soften.
Place the almonds in a food processor and ground until fine, 60-90 seconds.
Add in the garlic and bread and process until incorporated.
With the motor running add in the olive oil, followed by 2 drops of almond extract and the water. Process for another minute.
Then, pour the mixture through a fine mesh sieve into a bowl, using a rubber spatula to press the liquid through the solids. Cover and place in the refrigerator for at least 6 hours.
When ready to serve, season the soup with some salt and 1-3 tbsp of vinegar. Add the vinegar one tablespoon at-a-time, mixing and tasting after each addition, until satisfied with the balance.
Ladle the soup into shallow bowls. Drizzle with more extra-virgin olive oil, add in the sliced grapes, and serve.
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