AJOBLANCO (COLD SPANISH ALMOND SOUP)
This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes.
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 853.1 calories, Carbohydrate 25.5 g, Fat 77.8 g, Fiber 11.9 g, Protein 25 g, SaturatedFat 7.3 g, Sodium 71.2 mg, Sugar 7.3 g
AJO BLANCO
Categories Soup/Stew Milk/Cream Blender Freeze/Chill Apple Almond Chill Grape Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.
GAZPACHO AJO BLANCO
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.
AJO BLANCO
Miriam's easy, chilled almond soup makes a refreshing starter and only has 4 ingredients for an authentic Spanish taste
Provided by miriamgonzlezdurntez
Categories Starter
Time 10m
Yield as a starter
Number Of Ingredients 4
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.
Nutrition Facts : Calories 265 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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