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.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.