Ajo Blanco With Almond Cucumber And White Anchovy Salad Recipes
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.
AJO BLANCO WITH ALMOND, CUCUMBER AND WHITE ANCHOVY SALAD
This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time.
Provided by JustJanS
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Ajo Blanco:.
- Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
- Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
- Place bread in a food processor with drained almonds and garlic; process until well combined.
- With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
- Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
- Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
- Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
- Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.
Nutrition Facts : Calories 539.4, Fat 40.3, SaturatedFat 3.5, Cholesterol 8.7, Sodium 568.5, Carbohydrate 31.7, Fiber 8.5, Sugar 6.3, Protein 20.5
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