I can hardly believe it, but for weeks now the sun is shining in Hamburg. I read somewhere that Berlin was the warmest city in Europe yesterday? If that’s really true, I’m not sure. But what I can confirm, I have to water my plants in the garden daily, because it does not rain. In the hot temperatures I like light meals, preferably not warm. On my table you find a lot of fruit, especially strawberries and watermelon. In addition, there are regularly delicious salads or soups. My recipe for Almond Gazpacho “Ajo Blanco” with Grape Avocado Tartare came about quite by accident.
Actually, I was on different online platforms, searching for new kitchen appliances and dishes. As I have often landed at Hagen Grote. Anyway, for the first time I looked at their very large range of recipes. So far, I have overlooked this, perhaps because otherwise I am inspired by cookbooks.
I was inspired by the many ideas and beautiful photos. Probably because I was drinking my homemade almond milk and it was so hot outside, I went for the Almond Gazpacho “Ajo Blanco”. Last year I tried one or two cold soup. The picture on the page was incredibly inviting. Since I had all the ingredients in the house, it was prepared immediately. I like how wonderfully easy this soup is. You only need 60 minutes of patience while it is sitting in the fridge. The simple grapes as decoration I modified to a grape avocado tartare.
As wine accompaniment I recommend you Soalheiro ALLO 2017 from Portugal, Vinho Verde. The wine from the varieties Alvarinho and Loureiro has a wonderful harmony of fruit and acidity. Alvarinho is one of the typical grape varieties in Vinho Verde. Vinho Verde is located in the north of Portugal between the two rivers Douro and Minho.
Although usually high in precipitation compared to the rest of the country, they were low in July and August. But thanks to the rather cooler nights, enough acidity has remained for the freshness. This comes mainly from the slightly acidified Alvarinho. The vine Loureiro is an autochthonous grape varieties from northern Portugal. It gives the 2017 ALLO its florality and elegance.
The wine has a fairly low alcohol content of 11%. This makes it perfect for the summer, the alcohol does not immediately go into the head. Light citrus notes and freshness match perfectly with the creaminess and the almond flavors of the gazpacho. Lima Valley from which the Loureiro grapes originate as well as the Minho Valley both have granitic soils. The terroir can be tasted in the wine. Personally, I like wines with a pleasant minerality. For me it provides a bit more depth.
In the end, the most important thing is that the wine has to taste good. You do not need to be able to smell or taste all the aromas. The main thing is that it’s fun. With the Soalheiro 2017 ALLO you will hopefully have fun. In addition the delicious almond Gazpacho “Ajo Blanco” with grapes Avocado Tatar, adds to a perfect summer day for me. Of course, the right company should not be missing.
Your company should also eat from the soup if possible. For one thing, of course, because it’s delicious, but on the other hand because of the garlic. Eating garlic alone is known to make you lonely. But nobody will be able to resist this combination so quickly.
Almond GazpachoPrint This
What do you need for the almond gazpacho “Ajo Blanco”?
- 1 1/2 cups almonds – blanched and skinned
- 3 cloves of garlic
- 1/2 cup of stale white bread – Or as I have an old, gluten-free baguette for example from Schär
- 2.5 cups of water
- 1/2 cup of olive oil
- 2 tablespoons sherry vinegar
- Salt – to taste
- Pepper – to taste
What do you need for the Grape Avocado Tartare?
- 1.5 cups of green grapes
- 1/2 avocado
- A few stems of parsley
- 1/2 lemon – untreated lemon peel and juice
- Salt – to taste
- Pepper – to taste
How is the almond gazpacho “Ajo Blanco” prepared?
- Soak almonds for about 2 hours or overnight.
- Should you take almonds with skin, pour boiling water on top, let it stand for 5 minutes, then you can simply loosen the almonds from the skin.
- Chop almonds and garlic in a blender.
- Add bread and water. Slowly add the olive oil while the machine is running to produce a creamy soup.
- Season with sherry vinegar and salt.
- Chill for an hour.
- Place the Grape Avocado Tartare in the center of the bowl, pour in almond gazpacho around it.
- Drizzle with a few drops of olive oil.
How is the Grape Avocado Tatar prepared?
- Wash the grapes well and free from the stems.
- Halve and cut into small cubes.
- Gently peel avocado out of the shell and also cut it into small cubes.
- Put grape- and avocado cubes in a bowl.
- Wash parsley and mince it, add to it.
- Add lemon zest and juice to the bowl, season with salt and pepper.
- Chill for an hour, if necessary, season again.
- When serving in the soup take as little liquid as possible, otherwise you “water down” the soup.