Gazpacho usually means a tomato-based soup with bread and cucumbers. In Spain there is an offshoot of the tomatoey-garlic soup called salmorejo, which uses plenty of olive oil to emulsify it all together.
Tasty, but richer, salmorejo can be found in Cordoba, Spain, where the summers are unbearably hot. The locals keep this refrigerated soup at the ready for a satisfying and cool meal. In the same way that Spanish white gazpacho features cucumbers and grapes, this white gazpacho reinterprets that classic Spanish soup by adding yogurt, Marcona almonds, and fresh green herbs, which lends some textural interest. Make sure to use Spanish sherry vinegar and Marcona almonds for their distinctive rich flavor, if available.
