No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Gazpacho Ajo Blanco

Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.

  • Servings: 6
Gazpacho Ajo Blanco

Source: Martha Stewart Living, September 2009


  • 3 cups cubed crustless day-old rustic bread
  • 5 garlic cloves
  • 10 ounces (2 cups) blanched whole almonds
  • 2 1/2 teaspoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2 1/2 cups cold water, plus more for soaking
  • 5 to 8 red seedless grapes, thinly sliced crosswise, for serving
  • Marcona almonds, chopped, for serving (optional)


  1. Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.

  2. Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.

  3. Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.

Reviews (0)

Related Topics