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
ALMOND SOUP (CHILLED)
Make and share this Almond Soup (Chilled) recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer the almonds and stock together for 20 minutes. Squeeze them hard through a clean, unstarched linen towel.
- Heat the oil over a very low heat in a heavy-bottomed pan. Stir in the flour away from the heat. Gradually add the strained almond stock and bring to the boil, stirring continuously to avoid lumping. Season lightly with salt and pepper and cook for a further 10 minutes over a low heat.
- Strain again through a fine sieve and put aside to cool in a bowl. Cover with an oiled paper cut to fit the surface area of the soup. (If you use a buttered paper, the butter will harden when the soup is cold.) When cold, transfer to the refrigerator and chill well.
- Before serving, whip the cream until the whisk leaves an obvious tail which takes a few seconds to subside. Fold the cream into the soup. Garnish with a sprinkling of fresh flaked almonds.
- An alternative and equally good way of making this soup is to put the stock and almonds through the blender. This will give you a slightly thicker soup than the original recipe, so have a little more clear chicken stock chilled and at the ready to thin it down if you so wish. The finished soup should well coat the back of a dessert-spoon-not a wooden spoon, as liquid clings too readily to the wood and is not a good indication of consistency.
Nutrition Facts : Calories 172.7, Fat 13.1, SaturatedFat 5.2, Cholesterol 26.4, Sodium 16.3, Carbohydrate 10.7, Fiber 1.5, Sugar 0.6, Protein 4.3
CHILLED MELON SOUP WITH TOASTED ALMONDS
Provided by Molly O'Neill
Categories easy, soups and stews, appetizer
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
- Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
- Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 775 milligrams, Sugar 24 grams, TransFat 0 grams
COLD ALMOND SOUP
Make and share this Cold Almond Soup recipe from Food.com.
Provided by Jane Gib
Categories Low Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- soak the almonds in boiling water.
- remove skins.
- in a mortar, pound the garlic and add the almonds 1 by 1, adding at the same time cold water to prevent curdling.
- add a little salt and vinegar.
- add sufficient cold water to this mixture, mixing it in a bowl surrounded by ice cubes.
- Serve ice cold with chopped cucumber and chopped apple.
Nutrition Facts : Calories 152, Fat 7.8, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 19.7, Fiber 4.2, Sugar 10.4, Protein 4.7
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