Gazpacho blanco

Name: gazpacho blanco
Total time: 10 min
Yield: 4
Ingredients: 50 gram White bread; 4 saffron thread; 180 gram white almonds; 2 clove garlic; 6 tablespoon extra virgin olive oil; White pepper; 1 tablespoon white balsamic vinegar; 1 tablespoon balsamic vinegar; 20 gram almond shavings

Ingredients

50 gram White bread
4 saffron thread
180 gram white almonds
2 clove garlic
6 tablespoon extra virgin olive oil

White pepper
1 tablespoon white balsamic vinegar
1 tablespoon balsamic vinegar
20 gram almond shavings

Directions

Put the bread and the saffron in a bowl, pour 100 ml of water and let rest for 5 minutes.
Grind the almonds in a food processor and add the soaked bread and garlic. Turn for 1 minute and then add the oil while turning.
Slowly add 500 ml of ice cold water while the machine is running. Season the soup with salt, white pepper and vinegar. Put the soup covered in the refrigerator for at least 2 hours.
Serve the gazpacho blanks, drizzle with a few drops of olive oil and sprinkle with the almond shavings.