White gazpacho


  • 90g/ 3oz stale French bread
  • 450ml/ ¾ pint water or milk
  • 120g/ 4oz almonds, blanched and peeled
  • 3 cloves garlic salt
  • 150ml/ ¼ pint oil
  • 2-3 tablespoons sherry vinegar


Soak the bread in the water or milk, then liquidise with the almonds, garlic and some salt until fairly smooth. Gradually beat in the oil and then season well with the vinegar. Thin the soup down with more water if it seems too thick. Chill well before serving, with a little extra vinegar if liked.


Ajo blanco a la malagueña, also spelt as one word, ajoblanco. Peeled and seeded moscatel grapes are its traditional accompaniment when in season. Chunks of melon are good too.

Peel the almonds by blanching for one minute and then popping out of the skin – in fact very, very easy to do.

Not the same variety of taste as the red gazpacho so certainly use good quality olive oil. A more sophisticated, delicate alternative.


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