Sopa Ajoblanco Food

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.

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

SOPA AJOBLANCO

Steps:

• Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.

SOPA DE AJO (GARLIC SOUP)

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

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.

SOPA AJOBLANCO • WHITE GAZPACHO

Steps:

• 1. In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
• 2. Remove the bread crust, cube it and press it down to make a cup; let it sit overnight. Remove the crust and cube a ¼ cup of bread for the topping; let it sit to dry out overnight.
• 3. The next day, pour heavy cream over the 1 cup of bread cubes, enough to absorb without making them too wet. As we stir the ingredients, the dried bread will absorb enormously; let it rest for 15 minutes.
• 4. Drain the blanched almonds and reserve 2 tablespoons for garnish.
• 5. In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
• 6. Place the lid and remove the cap. On low speed, process the ingredients until blended, about a minute. Taste and adjust if necessary before restarting the blender. In a slow stream, pour in the extra virgin olive oil. When the oil is all incorporated, taste again and adjust if necessary.
• 7. Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
• 8. About 10 minutes before serving the soup, add a couple tablespoons of oil to a small skillet over medium heat. Add hot paprika and stir to blend with the oil.
• 9. When it gets hot, add the ¼ cup of bread and toss it around until well coated. Toast them until they get a nice golden color, about 3 to 4 minutes.
• 10. Remove from the heat and add a few bread cubes in the center of the bowl filled with soup. Add chopped blanched almonds on top, place some grapes around and finish with olive oil drops.
• 11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/BNZWDagsbQA