I’m down in Vegas for a while and it is hot hot hot! The last thing I feel like doing is chowing down on hot hearty soups – so I’m on a hunt for some great summertime soups!
I am keeping a total open mind – as I was one of those people who did not fancy cold soups. I think I changed.
This is the first of my many summertime soups I want to try and I have had this particular Anjo Blanco recipe bookmarked since January from a foodie magazine. It is a Spanish version of white gazpacho.
The Verdict of Anjo Blanco Soup?
I would have never thought that these particular ingredients would conjure up into a soup! I was a tad sceptic on the output, but kept an open mind because it looked oh so pretty in the magazine. I am impressed of the way it turned out, especially with my modifications turning it into a gluten-free and cows milk-free soup!
The garlic worked well with the sweetness of the apple, grapes and almond milk. The graininess of the bread made me feel like I was eating a hearty soup because I used a medium sieve (not a fine one that was called for in original recipe)…and that was just fine.
My partner in crime, tester of food extrodinaire, liked the texture of the toasted almonds and the zip of the red wine vinegar it gave the soup. He also gave the soup, to his surprise a 4.5 out of 5 for taste. We both agreed that the presentation came out well too and it deserved a 4.5 out of 5.
Would I changed anything? I would perhaps serve this soup in a martini glass, which would allow me to have a choice of sipping on the soup versus spooning it up.
Anjo Blanco Ingredients:
- 1 granny smith apple, peeled, cored, chopped
- 1 large garlic clove, chopped fine
- 2.5 cups crust-less gluten-free bread
- 1 cup seedless green grapes, halved
- 1/2 blanched almonds
- 2.5 cups almond milk (I used vanilla flavour which worked, you can also use plain)
- 1 cup filtered water
- dash salt & pepper
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 cup sliced almonds
Anjo Blanco Instructions:
- Combine apple, garlic, bread, grapes, blanched almonds, almond milk, and 1 cup water in a medium bowl; season with salt.
- Cover and chill for at least 6 hours and up to 1 day.
- Transfer soup base to a blender (or use immersion blender) and puree, adding water by tablespoonfuls if too thick, until smooth. With motor running gradually add 1/3 cup olive oil and 3 tbsp vinegar.
- Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. Soup can be made 1 day ahead. Keep chilled.
- Toast sliced almonds to a slight brown, let cool.
- Ladle soup among bowls; top with toasted almonds: drizzle with oil and vinegar pretty swirls or droplets.
- Now go sit out on your summer deck, watch the sunset and enjoy the soup there!
What I Changed From The Original Recipe:
- Used 2.5 cups of almond milk instead of whole milk & water (but did add some water)
- Used 1/3 cup of olive oil instead of 3/4 cup
- Used shaved almonds in the soup base but thin sliced almonds for garnish
- Used 2.5 cups of my favorite gluten free bread recipe (minus the olives and almonds) instead of 3 cups of white country bread.
Soup Mistress Rating for Anjo Delight: