Ajoblanco Cold Spanish Almond Soup Food

AJO BLANCO RECIPE - CHILLED ALMOND SOUP

Steps:

• Place the stale bread into the blender and cover with the cold water and vinegar
• Add the strained almonds, diced apple, and garlic
• Pulse in the blender until smooth
• Taste and adjust for salt and vinegar
• Add ice if serving immediately (to make sure it's fully chilled)
• While blending, slowly add the olive oil
• Taste and adjust seasoning
• Chill in the fridge if you have time
• To serve, top with sliced green grapes

AJO BLANCO (SPANISH ALMOND SOUP)

Steps:

• Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
• Add the almonds, garlic and apple and blend until smooth.
• Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
• Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
• Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
• To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.

AJOBLANCO (COLD SPANISH ALMOND SOUP)

Steps:

• Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
• Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

AJOBLANCO (COLD SPANISH ALMOND SOUP)

Steps:

• Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
• Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

AJO BLANCO

Steps:

• Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
• Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
• Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

AJO BLANCO

Steps:

• Blend the ingredients together with 350ml water and 1 tsp salt.
• Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.