Salt by Leslie Bilderback

Author:Leslie Bilderback
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2016-08-02T04:00:00+00:00

AJO BLANCO (WHITE GAZPACHO)

Makes 3 to 4 servings

In the States, we typically think of gazpacho as a cold red tomato soup. But the original Andalusian soup comes in many colors. This garlicky white soup is probably close to the original, bread-thickened version brought to the region by Arabs. Like most stale bread recipes, it doesn’t work as well with the fresh stuff. The moisture needs to leave the bread, so there is room for the flavorful moisture you’re adding in the form of sherry, olive oil, garlic, etc.

INGREDIENTS

½ cup golden raisins or dried figs (or a bit of each)

1 cup boiling water

1 cup dry Spanish sherry (try a Fino or dry Oloroso, then drink it with your soup, too)

½ cup whole milk

3 cups stale French or sourdough bread, crusts removed, torn into bite-size pieces

1 cup whole, skin-on almonds

3 garlic cloves

½ cup green grapes

1 teaspoon unrefined salt—try Spanish or Portuguese flor de sal, Mali, Atlas, or a salt infused with almond, roasted garlic, date sugar, sherry, paprika, or chiles

¼ cup extra virgin olive oil, plus more for drizzling

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.