Ajoblanco
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Ajoblanco, a fantastic Spanish summer soup. Water, bread, olive oil, garlic, sherry vinegar, almonds — and beauty in the end.
Ingredients
- Almond - 5 oz
- French Baguette - 4 pieces
- Garlic - 3 cloves
- Water - 0 qt
- Olive Oil - 5 fl oz
- Champagne Vinegar - 0 fl oz
- Red Grape Juice - to taste
- Salt - 1 tablespoon
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Pour boiling water over the almonds and let them sit for 10 minutes. Then drain the water and peel off the skins. Pat dry.
Step 3
Remove the crusts from the baguette.
Step 4
Soak the bread inside the baguette with two cups of water.
Step 5
Blend the garlic with the almonds in a blender until smooth.
Step 6
Squeeze the bread and add it to the blender.
Step 7
Add fresh water and salt to the mixture, then blend again.
Step 8
While the mixture is being whipped, slowly pour in the oil, followed by the vinegar in the same manner.
Step 9
Strain the soup through a sieve, cover with plastic wrap, and refrigerate for 2-3 hours.
Step 10
Serve in a chilled dish, garnished with a couple of grapes.
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