Authortapasonline
RatingDifficultyBeginner

Ajo Blanco is a cold almond and garlic soup which was introduced to southern Spain by the Moors. There are a few variations on the theme, but this is the basic recipe. Feel free to add extra garlic or sherry vinegar to taste and try experimenting with the garnish.

Yields4 Servings
Prep Time10 minsTotal Time10 mins
 200 g Blanched Almondsideally Spanish Marcona, soaked overnight
 1 Clove of Garlic
 2 Slices of Stale White Breadcut into cubes
 50 ml Extra Virgin Olive Oil
 2 tsp Sherry Vinegar
 300 ml Water
 1 tsp Salt
 Green Grapes (optional)halved, to garnish
1

Place the bread, water and vinegar in a food processor and begin to blend.

2

Add the almonds and garlic and blend until smooth.

3

Add the salt, taste, and adjust for salt and vinegar if necessary.

4

Drizzle the olive oil in whilst blending until the soup is completely smooth.

5

Chill before serving. It needs to be quite cold, so add a few ice cubes if necessary. Garnish with the grapes or a topping of your choice and serve.

Category, Cooking Method

Ingredients

 200 g Blanched Almondsideally Spanish Marcona, soaked overnight
 1 Clove of Garlic
 2 Slices of Stale White Breadcut into cubes
 50 ml Extra Virgin Olive Oil
 2 tsp Sherry Vinegar
 300 ml Water
 1 tsp Salt
 Green Grapes (optional)halved, to garnish

Directions

1

Place the bread, water and vinegar in a food processor and begin to blend.

2

Add the almonds and garlic and blend until smooth.

3

Add the salt, taste, and adjust for salt and vinegar if necessary.

4

Drizzle the olive oil in whilst blending until the soup is completely smooth.

5

Chill before serving. It needs to be quite cold, so add a few ice cubes if necessary. Garnish with the grapes or a topping of your choice and serve.

Ajo Blanco