Ajoblanco
Beginner
Difficulty
Mid-Low
Costs
15
Cooking Time
4
Servings
Description
If you haven’t tried Ajoblanco yet, you’re missing out on one of Spain’s most delightful summer dishes. This chilled almond soup is perfect for hot days when you crave something refreshing yet satisfying. With its creamy texture, a punch of garlic, and a splash of sherry vinegar, every spoonful is a testament to the magic of simplicity. Drizzle it with olive oil and serve it alongside some fresh grapes, and you have a dish that’s light, elegant, and full of flavor. Trust me, once you take a sip, you’ll be transported straight to the sunny streets of Southern Spain!
Instructions
- In a blender, combine 250 g of peeled fresh almonds, 2 cloves of garlic, and 75 g of stale country bread soaked in very cold water. Blend until smooth.
- Gradually add 150 ml of olive oil and 150 ml of sunflower oil to the almond mixture, blending as you would for mayonnaise.
- While blending, slowly incorporate ½ liter of very cold water to achieve your desired soup thickness.
- Season with salt and add 1 tablespoon of sherry vinegar. Blend again to combine everything thoroughly.
- Once blended, refrigerate the Ajoblanco for at least 2 hours to ensure it’s served very cold.
- Serve your chilled Ajoblanco with a drizzle of olive oil and a side of grapes for a refreshing experience!
Ingredients
- Peeled fresh almonds | 250 gr
- Garlic | 2 cloves
- Country bread crumb | 75 gr | soaked in very cold water
- Sherry vinegar | 1 tablespoons
- Salt | to taste
- Olive oil | 150 ml
- Sunflower oil | 150 ml
- Very cold water | 500 ml
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Aug 25, 2024
