Best 4 Malaga Almond Gazpacho Recipes
In the heart of Andalusia, Spain, lies the refreshing and flavorful dish known as Malaga Almond Gazpacho. This unique cold soup, a specialty of the city of Malaga, offers a delightful blend of sweet and savory flavors. Unlike traditional gazpacho, which is primarily tomato-based, Malaga Almond Gazpacho incorporates the richness of almonds, resulting in a creamy and nutty texture. As you explore the depths of this culinary creation, you'll discover a symphony of fresh vegetables, including cucumbers, green bell peppers, garlic, and onions, all harmoniously combined with ripe tomatoes. The addition of bread adds a subtle heartiness, while vinegar lends a touch of acidity to balance the sweetness of the almonds. This delectable soup is a true testament to the culinary artistry of Malaga and is sure to tantalize your taste buds.
In this comprehensive guide, we present a collection of carefully curated recipes that pay homage to the traditional Malaga Almond Gazpacho. Each recipe offers a unique twist on this classic dish, ensuring that there's something for every palate. From the classic recipe that stays true to the original flavors to variations that incorporate modern ingredients and techniques, this collection has it all. Embark on a culinary journey through the vibrant streets of Malaga as you explore the diverse flavors of this beloved cold soup.
AJO BLANCO RECIPE - CHILLED ALMOND SOUP
This easy and delicious ajo blanco recipe is the perfect soup for a warm summer day.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 10
Steps:
- Place the stale bread into the blender and cover with the cold water and vinegar
- Add the strained almonds, diced apple, and garlic
- Pulse in the blender until smooth
- Taste and adjust for salt and vinegar
- Add ice if serving immediately (to make sure it's fully chilled)
- While blending, slowly add the olive oil
- Taste and adjust seasoning
- Chill in the fridge if you have time
- To serve, top with sliced green grapes
Nutrition Facts : Calories 383.04 kcal, Carbohydrate 20.41 g, Protein 8.89 g, Fat 31.65 g, SaturatedFat 3.3 g, Sodium 138.32 mg, Fiber 5.79 g, Sugar 6.76 g, ServingSize 1 serving
1968: MáLAGA GAZPACHO
Provided by Amanda Hesser
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
ALMOND GRAPE GAZPACHO
Provided by Elaine Louie
Categories dinner, quick, weekday, soups and stews, appetizer
Time 30m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 16
Steps:
- For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
- Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
- Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
- For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.
Nutrition Facts : @context http, Calories 915, UnsaturatedFat 73 grams, Carbohydrate 31 grams, Fat 86 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 465 milligrams, Sugar 13 grams, TransFat 0 grams
GAZPACHO WITH HERBS AND CHILES
Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
Tips:
- Use fresh, ripe tomatoes for the best flavor. Ripe tomatoes will be bright red and have a sweet, juicy taste.
- Choose almonds that are finely ground. This will help them blend smoothly into the gazpacho.
- If you don't have any sherry vinegar, you can substitute white wine vinegar or apple cider vinegar.
- Serve the gazpacho chilled for a refreshing summer meal.
- Garnish the gazpacho with chopped cucumber, tomatoes, croutons, or a drizzle of olive oil.
Conclusion:
Malaga almond gazpacho is a delicious and refreshing summer soup that is easy to make. It is a great way to use up fresh tomatoes and almonds, and it can be served as a light lunch or dinner. With its unique flavor and beautiful presentation, Malaga almond gazpacho is sure to impress your friends and family.
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