Season 
Almond and Modì® apple gazpacho.
Ingredients for approximately 4 glasses
peeled almonds, chopped: 80g / 2.82 ounces
soft white bread crumb (if stale, soak it in water and squeeze it dry): 25g / 0.88 ounces
Jerez (Sherry) vinegar: 25g / 0.88 ounces
Modì® apples peeled, cored, and diced: 200g / 7.05 ounces
1 peeled clove of garlic
extra virgin olive oil: 60g / 2.11 ounces
cold water: 250g / 9 ounces
Flor de sal (salt flower) q.s.
to decorate and serve
cucumber; chives; parsley; a few ice cubes; slices of Modì apple
soft white bread crumb (if stale, soak it in water and squeeze it dry): 25g / 0.88 ounces
Jerez (Sherry) vinegar: 25g / 0.88 ounces
Modì® apples peeled, cored, and diced: 200g / 7.05 ounces
1 peeled clove of garlic
extra virgin olive oil: 60g / 2.11 ounces
cold water: 250g / 9 ounces
Flor de sal (salt flower) q.s.
to decorate and serve
cucumber; chives; parsley; a few ice cubes; slices of Modì apple
Preparation
Prepare the gazpacho: whisk the almonds and the soft breadcrumb together with the vinegar and some of the water into a smooth cream. Add the apples, the chopped clove of garlic and the remaining water.
Whisk again and add the oil and a pinch of salt flower. Adjust, if necessary, the density of the gazpacho with more water, according to taste. Leave in the fridge for at least 1 hour.
Serve: pour the gazpacho into the glasses, add a few cubes of ice and decorate with small pieces of peeled cucumber, apple slices, chives and parsley.
You can accompany it with wholegrain crackers, croutons or crispy breadsticks.
Whisk again and add the oil and a pinch of salt flower. Adjust, if necessary, the density of the gazpacho with more water, according to taste. Leave in the fridge for at least 1 hour.
Serve: pour the gazpacho into the glasses, add a few cubes of ice and decorate with small pieces of peeled cucumber, apple slices, chives and parsley.
You can accompany it with wholegrain crackers, croutons or crispy breadsticks.
Difficulty: Easy
Preparation: 2 hours
Ingredients for: approximately 4 glasses
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This unusual gazpacho, white and featuring almonds, takes its inspiration from the Andalusian “Ajoblanco”, a cold soup relished in hot summer days.
The surprising flavour balances sourness, savouriness and sweetness.
The surprising flavour balances sourness, savouriness and sweetness.
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