Ingredients with Measurements:
- 2 cups blanched almonds
- 2 garlic cloves
- 4 cups cold water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 cups seedless watermelon, chopped
- 1/2 cup seedless cucumber, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the blanched almonds, garlic cloves, and 2 cups of cold water. Blend until smooth.
2. Add the olive oil, sherry vinegar, salt, cumin, and smoked paprika to the blender. Blend until well combined.
3. Add the watermelon, cucumber, red bell pepper, red onion, lemon juice, lime juice, and remaining 2 cups of cold water to the blender. Blend until smooth.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Chill the gazpacho ajoblanco in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 2 hours 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 385
- Fat: 34g
- Carbohydrates: 16g
- Protein: 10g
- Fiber: 6g
- Sugar: 7g
Substitutions for ingredients:
- Almonds: You can use cashews or pine nuts instead of almonds.
- Sherry vinegar: You can use red wine vinegar or apple cider vinegar instead of sherry vinegar.
- Watermelon: You can use honeydew melon or cantaloupe instead of watermelon.
- Cucumber: You can use zucchini or celery instead of cucumber.
- Red bell pepper: You can use yellow or orange bell pepper instead of red bell pepper.
- Red onion: You can use white or yellow onion instead of red onion.
Variations:
- Add a diced avocado to the gazpacho ajoblanco for a creamier texture.
- Top with chopped fresh herbs such as cilantro or parsley.
- Add a dash of hot sauce or cayenne pepper for a spicier version.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Blanched almonds can be made by boiling them for 1-2 minutes and then removing the skins.
- To make the gazpacho ajoblanco smoother, strain it through a fine-mesh sieve before chilling.
- For a more refreshing taste, serve with a slice of lime or lemon.
Storage instructions:
- Store the gazpacho ajoblanco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Gazpacho ajoblanco is meant to be served chilled and should not be reheated.
Presentation ideas:
- Serve in chilled bowls or glasses.
- Garnish with a drizzle of olive oil or a sprinkle of smoked paprika.
- Top with diced watermelon, cucumber, or red bell pepper.
Garnishes:
- Olive oil
- Smoked paprika
- Diced watermelon, cucumber, or red bell pepper
- Chopped fresh herbs such as cilantro or parsley
Pairings:
- Serve with crusty bread or crackers.
- Pair with a light salad or grilled vegetables.
Suggested side dishes:
- Grilled shrimp or chicken
- Roasted vegetables
- Quinoa or rice salad
Troubleshooting advice:
- If the gazpacho ajoblanco is too thick, add more water or vegetable broth until it reaches the desired consistency.
- If the gazpacho ajoblanco is too thin, add more almonds or vegetables to thicken it.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the gazpacho ajoblanco.
- Store the gazpacho ajoblanco in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
- Gazpacho ajoblanco is a traditional Spanish cold soup that originated in the Andalusia region.
Flavor profiles:
- Creamy, nutty, tangy, and slightly sweet.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Creamy, Tangy, Savory, Spicy, Herbal, Garlicky, Nutty