Filter
Reset
Sort ByRelevance
CHRISTIE612
Gazpacho blanco
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minAppetizerCherry tomatoes, surimisticks, mayonnaise, lime juice, Ketchup, dry sherry, oak leaf lettuce melange, fresh parsley,cocktail salad with surimi and cherry tomatoes
-
20 minAppetizerlemon, leeks, dry white wine, black peppercorns, basil, extra virgin olive oil, butter, cod fillets,cod with lemon
-
20 minAppetizernew herrings, soft-sour apple with red skin (Cox), lemon juice, bunch onions, Apfelkorn (liquor), creme fraiche, mustard, freshly ground pepper,herring tartar with apple and apfelkorn
-
15 minAppetizerfoccacci bread, hazelnut, small stalks of celery, gorgonzola, conference pears, olive oil,Italian salad from conference and gorgonzola
Nutrition
500Calories
Sodium0% DV0.2g
Fat66% DV43g
Protein24% DV12g
Carbs5% DV14g
Fiber16% DV4g
Loved it