El Churrasco’s White Gazpacho with Pine Nuts and Currants

Preparation info

  • Difficulty


  • Serves


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.


  • ¼ cup dried currants
  • 2 tablespoons aged sherry wine vinegar
  • cups dried crumbled stale bread, crusts removed
  • cups pine nuts
  • 3 large garlic cloves
  • 1 teaspoon coarse salt
  • 2 large egg yolks, preferably fresh organic or removed Davidson’s pasteurized eggs
  • 1 cup extra virgin olive oil


  1. Soak the currants in the sherry vinegar and 2 tablespoons water until soft. Drain, reserving the currants and vinegary water separately.
  2. Soak the bread in water until soft, then squeeze dry.
  3. Process 1⅓ cups of the pine nuts, the garlic, and the salt in a food processor until a paste forms. Add the egg yolks and the bread and process to combine. With the machine on, slowly add the olive oil, as if making a mayonnaise. Dilute with 1 cup cold water and process for an instant. Press through a sieve into a bowl. Whisk in 4 cups more water, or enough so that the soup is the consistency of heavy cream.
  4. Stir in the reserved vinegary water from the currants. Chill for at least half a day.
  5. Just before serving, correct the seasoning with salt. Serve the soup garnished with the reserved currants and remaining pine nuts.