Almond Gazpacho With Cherries and Flowers (Ajo Blanco)

[nverland]

Almond Gazpacho With Cherries and Flowers (Ajo Blanco)
6 servings; makes 4 cups

Ingredients

About 5 ounces day-old country bread (crusts removed), cubed (2 1/2 cups)
1 cup slivered almonds
2 medium garlic cloves, chopped
1/2 teaspoon kosher salt, or more as needed
1 1/2 cups cold water, or more as needed
1/3 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar, preferably aged, or more as needed
2 cups lightly packed baby lettuces, preferably of different colors, for serving
1/2 cup chive blossoms or other edible flowers, broken into petals, for serving
1 cup sweet cherries, pitted and halved, for serving
1/4 cup sliced almonds, toasted, for serving

Directions

Place the bread in a mixing bowl and add enough cold water to cover. Soak for 5 to 10 minutes and then drain, squeezing out the excess liquid. Transfer the soaked bread to a blender.

Add the almonds, garlic, salt and 1 cup of the water to the blender; puree until a smooth paste forms. With the blender running at the highest speed, drizzle the oil through the feed tube to form an emulsified mixture. Add the vinegar and the remaining 1/2 cup water, blending briefly.

Check the consistency of the soup; it should be like very thick cream or very thin mayonnaise. Add more water, as needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt, as needed.

Transfer the soup to a pitcher. It will be delicious if you serve right away. If you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop.

To serve, pile a small heap of the lettuce at the center of each individual bowl. Top each heap with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: To toast the almonds, place the almonds in a dry skillet over medium heat for about 3 minutes, stirring frequently, until they are golden and fragrant. Transfer to a plate to cool.

Instead of almonds >> try cashews or blanched hazelnuts.
The country loaf could be replaced with >> gluten-free bread.
In place of garlic >> consider half a shallot or a few slices of fennel.
Sherry vinegar’s flavor is ideal here >> substitute red wine or apple cider vinegar in a pinch.
Sprigs of tender herbs, thinly sliced celery or fennel or cabbage >> works in place of the baby lettuces.
No chive blossoms or edible flowers? >> Skip them.