AJO BLANCO RECIPE - CHILLED ALMOND SOUP
- 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
AJO BLANCO (SPANISH ALMOND SOUP)
Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. This refreshing soup is sometimes called "white gazpacho".
Provided by Caroline Williams
Categories Soup and Stew Recipes
Number Of Ingredients 10
- 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.
Nutrition Facts : Calories 422 calories, Fat 38 grams fat, ServingSize 1/2 of recipe
SPANISH ALMOND SOUP
- Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
- Add the bread and puree again until smooth.
- Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.
SPANISH CREAM OF CHICKEN SOUP WITH ALMONDS
Melding a traditional cream of chicken soup with the classic Spanish almond soup called "cebollada con almendras" results in this rich and creamy mixture with pronounced almond overtones. This recipe is from The Chicken Soup Book by Janet Hazen.
Provided by Grace Lynn
Yield 6 cups
Number Of Ingredients 12
- In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
- Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
- Add the chicken stock, almonds, and cream and bring to a boil over high heat.
- Reduce the heat to moderate and cook 25 minutes.
- Add the chicken and cook 5 minutes, or until the chicken is heated through.
- Season with salt and pepper.
- Garnish each portion with parsley just before serving.
Nutrition Facts : Calories 596.7, Fat 40.3, SaturatedFat 12.5, Cholesterol 65.1, Sodium 636, Carbohydrate 28.1, Fiber 4.6, Sugar 9.2, Protein 16
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