Imported from Instagram
Ajoblanco
A traditional cold soup from southern Spain, often considered the ancestor of gazpacho. It is creamy, refreshing, and made from simple ingredients like almonds, bread, and garlic.
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Ingredients
- 250 g blanched almonds (previously soaked; extra for garnish)
- 100 g stale bread (previously soaked)
- 400 ml cold water
- 1 garlic (clove)
- 3 tbsp extra virgin olive oil (plus a drizzle for serving)
- 2 tbsp vinegar
- grapes (a few grapes for garnish)
- salt (to taste)
Steps
- 1
Ensure the blanched almonds and stale bread have been previously soaked in water.
- 2
In a blender, combine the soaked almonds, soaked bread, extra virgin olive oil, vinegar, garlic clove, and cold water.
- 3
Blend all the ingredients together until a perfectly smooth and creamy consistency is achieved.
- 4
Transfer the soup to a container and let it chill thoroughly in the refrigerator for at least a couple of hours.
- 5
Serve the soup cold, garnishing each portion with a few grapes, some whole almonds, and a drizzle of extra virgin olive oil.
Notes
The recipe suggests soaking both the almonds and the bread before blending to achieve the smoothest possible texture. A commenter suggests that diced melon can also be used as an alternative garnish.
Nutrition per serving
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