Spanish Ajo Blanco White Garlic Almond Cold Soup Recipes

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 DE AJO BLANCO CHILLED GARLIC SOUP.

Steps:

• If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
• almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
• Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
• to two cups cold water to soak.
• While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
• a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
• from water and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to.
• processor or blender. Blend or pulse on high. While blending, slowly drizzle olive oil, then vinegar,.
• and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
• Pour into a container or bowl. Seal and chill at least two to three hours or overnight. Serve inches.
• chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
• NOTE - Traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
• substitute olive oil drops.

SPANISH AJO BLANCO (WHITE GARLIC & ALMOND COLD SOUP)

Steps:

• Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour.
• In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth.
• Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours.
• Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes.
• Notes:.
• Grapes should be sweet, white ones not the red variety.
• Don't use a strong virgin oil but a mild, refined one of about 0'4º acidity.
• Enjoy!