Spanish Cold Almond Soup (Ajo Blanco)
A creamy Spanish cold almond soup with grapes that contains bread, garlic and almonds... also known as 'ajo blanco'.
Ingredients
- 3,5 oz almonds (100 g), peeled and crushed
- 3,5 oz stale white bread (100 g)
- 1 small garlic clove chopped
- ¼ cup olive oil (60 ml)
- ¾ cup water (180 ml), cold
- a handful white grapes
- pepper
- salt
Instructions
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Soak the bread in a little water for 2 minutes and squeeze it out well. Then transfer the crushed almonds and chopped garlic to a blender.
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Blend a few times until you get a fine almond crumble. Then add the bread and season with a little pinch of pepper and salt.
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Blend again into a wet almond mixture. Then gradually add the olive oil and cold water. Blend well.
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Then check the seasoning and add extra pepper and salt to taste if necessary. You should end up with a very silky smooth, quite runny white almond soup. Then pour it through a sieve over a large bowl or saucepan.
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Stir until you end up with a white bread pulp. Discard it. Chill the ajo blanco in the fridge for at least 2 hours. Then pour the soup in deep plates or bowls and finish with some grapes and a drizzle of olive oil.
