Ajo Blanco Andaluz (Italian Chef’s White Gazpacho with Almonds & Grapes) Ajo Blanco is one of Andalusia’s great cold soups and predates tomato gazpacho. Associated especially with Málaga and Granada, it is based on blanched almonds, white bread, garlic, vinegar, EVOO and cold water. The creamy ivory texture comes entirely from almond, bread and olive-oil emulsion, with fresh grapes providing a traditional sweet contrast. The Story Ingredients For the recipe 1 ½ cups blanched

Gazpacho Andaluso Classico (Classic Andalusian Gazpacho – Italian Chef Recipe) Gazpacho Andaluz is one of the iconic cold soups of southern Spain, especially Andalusia. Early forms were based on bread, garlic, olive oil, vinegar, water and salt; tomatoes and peppers arrived later from the Americas and transformed the dish. A great gazpacho is not simply blended tomato: it balances ripe tomato, fruity extra-virgin olive oil, Sherry vinegar, fresh vegetables and just enough bre