El Churrasco’s White Gazpacho with Pine Nuts and Currants

Name: El Churrasco’s White Gazpacho with Pine Nuts and Currants
Yield: Serves 6
Cuisine: Spain
Ingredients: 1 cup extra virgin olive oil; 2 large egg yolks, preferably fresh organic or removed Davidson’s pasteurized eggs; 3 large garlic cloves; 1½ cups pine nuts; 2 large egg yolks, preferably fresh organic or removed Davidson’s pasteurized eggs; 1 teaspoon coarse salt; 2 tablespoons aged sherry wine vinegar; ¼ cup dried currants; 1¾ cups dried crumbled stale bread, crusts removed; 1¾ cups dried crumbled stale bread, crusts removed

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

The gazpacho called ajo blanco (which means “white garlic”) is usually made with almonds, but at the restaurant El Churrasco in Córdoba they often substitute pine nuts. And because raw egg yolks are used, the soup is made a bit like mayonnaise, producing a truly voluptuous gazpacho with a faintly resinous flavor.

Ingredients

¼ cup dried currants
2 tablespoons aged sherry wine vinegar
1¾ c

Europe
Spain
Mediterranean
Raw
Soup
Vegetarian

Method

Soak the currants in the sherry vinegar and 2 tablespoons water until soft. Drain, reserving the currants and vinegary water separately.
Soak the bread in water until soft, then squeeze dry.
Process 1⅓