This elegant, pantry-friendly white gazpacho deserves to be as famous as its red cousin
The first time I tasted ajo blanco, Spain's white gazpacho, I was surprised. Surprised that as a fan of the better-known tomato gazpacho and a lover of Spanish food generally, I had somehow missed this elegant little number. Surprised that it was so creamy without any dairy products. And surprised at how simple it was to make -- and how impressive to serve.
That was almost 15 years ago, when Boston chef Gabriel Frasca showed me his version of the classic, blended from almonds, bread, olive oil, sherry vinegar and garlic -- and garnished with more almonds and purple chive blossoms. Since then, I've made it dozens of times, sticking pretty closely to the traditional recipe for the base and playing around with the garnishes. In Spain, the usual topping is green grapes, but when other produce is in season, I don't hesitate to use it.
Anya von Bremzen, author of one of my most dog-eared cookbooks, "The New Spanish Table" (Workman, 2005), writes that taking liberties with the garnishes is in perfect keeping with modern interpretations of the dish in its homeland. Her recipe includes baby lettuces, fresh figs and edible flowers, but I couldn't resist adding toasted sliced almonds for crunch and subbing in fresh red cherries for the figs. They're a classic partner to almonds, and their burst of tart sweetness offsets the garlicky soup beautifully.
And then there's the look. The colorful garnishes are striking against the pale soup -- even more so if you serve the soup from a pitcher, pouring it around the garnishes already in each bowl at the table, restaurant-style. It's a simple touch that will make your guests smile, before they've had a single spoonful.