Ajoblanco

Description

Ajoblanco, a fantastic Spanish summer soup. Water, bread, olive oil, garlic, sherry vinegar, almonds — and beauty in the end.

Ingredients

• Almond - 4.2 oz
• French Baguette - 4 pieces
• Garlic - 3 cloves
• Water - 1 qt
• Olive Oil - 2 fl oz
• Champagne Vinegar - 1 fl oz
• Red Grape Juice - to taste
• Salt - 1 tablespoon

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 10

Serve in a chilled dish, garnished with a couple of grapes.

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.

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