Name: Malaga Almond Gazpacho
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Makes 4 servings
Ingredients: 1 (3-inch-long) piece baguette, crust discarded; 1 garlic clove; 1/2 teaspoon salt; 1/4 lb whole blanched almonds (3/4 cup); 1 tablespoon Sherry vinegar (preferably "reserva"), or to taste; 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca); 2 cups ice water; Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

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Malaga Almond GazpachoRita Maas

Ajo Blanco Malagueño

This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

Cooks' note:

·Gazpacho can be chilled up to 2 days.

Recipe notes

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