Summer is the time for cold soups.
By the way, there are a great number of them and almost everyone knows them. Okroshka and kholodnik and botvinya are practically specialties of Russian cuisine. They have already penetrated abroad for a long time, and foreigners speak and write the word "okroshka" in a very funny way. I don’t know why, but most of them (especially the Germans) convert okroshka into “Akroshka”, precisely through “A”, and write the name in the same way - Akroschka. I came across this when I was looking for original and new recipes for cold soups (kalte Suppe).
However, not far from okroshka and the company there is now a Bulgarian tarator and “resort folk soup”, as I call it - gazpacho.
Tarator is made more and more at home, but gazpacho - in every cafe with a claim to "sophistication", after all, world cuisine!
Gazpacho is not bad, by the way, the soup (I have no complaints about it), and in general - there should be a lot of delicious food. Therefore, today there is a variant of gazpacho, just not quite familiar - gazpacho is white.
There are no tomatoes in it at all!
In Spain, this soup is called "ajo blanco" or "aho blanco", but "white gazpacho" is also an acceptable name. The taste... more than interesting.
We take:
- 200 grams of almonds, crushed into crumbs;
- 1500 milliliters of milk or 1500 milliliters of almond milk, if suddenly such a delicacy appeared in a nearby store (almond milk will replace both regular milk and almonds at once);
- 200 grams of dry white bread without crusts
- 10 cloves of garlic
- 120 milliliters of olive oil
- 2 tablespoons of sherry vinegar (for those who ask where to get one, I immediately answer: almost every chain supermarket is, the most common is from Iberica);
- Salt and pepper to taste;
- Grapes when served, but can be dispensed with.
How we cook:
Pour almonds (ground) with one and a half liters of milk and send them to the refrigerator for a day.
After the milk is infused, filter it through a fine sieve, the resulting almond "pulp" - throw it away, squeezing it well.
If you have almond milk - skip this stage, the main thing is, see that it was without additional sugar added.
Now we send slices of white bread, cloves of garlic into the blender bowl, fill it all with milk and puree, and then, with the blender running (at low speed), pour in the olive oil. Season with sherry vinegar, pepper and salt.
This soup is served with halved grapes, but if this is too much for you, you can get by.
Bon Appetit!