Ajo Blanco Recipe Chilled Almond Soup
AJO BLANCO RECIPE - CHILLED ALMOND SOUP
This easy and delicious ajo blanco recipe is the perfect soup for a warm summer day.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 10
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
Nutrition Facts : Calories 383.04 kcal, Carbohydrate 20.41 g, Protein 8.89 g, Fat 31.65 g, SaturatedFat 3.3 g, Sodium 138.32 mg, Fiber 5.79 g, Sugar 6.76 g, ServingSize 1 serving
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- Break the bread up and place in a blender. Sprinkle over the water and sherry vinegar then blend until relatively smooth.
- Add the almonds, garlic and apple and blend until smooth. If possible, while the blender is still running, add the olive oil (if not add then blend again). Add a little more water (around 2tbsp - 1/4 cup more) to make a smooth, pourable consistency and a little salt, if needed, to taste.
- Chill the soup 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.
- To serve, divide between two bowls and top each with some halved green grapes and a drizzle of olive oil.
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