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| Ajoblanco (Cold Spanish Almond Soup) |
"This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes."
Ingredients :
- 1 pound blanched almonds
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons ice-cold water, or as needed
- 1 clove garlic, chopped
- salt to taste
- 1/4 cup peeled green grapes
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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- Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
- Chill soup for a minimum of 15 minutes. Serve garnished with grapes.
Notes :
- You can also blend the soup in a pot with an immersion blender.
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