Ajoblanco – Almond gazpacho
Spain
Prep: 1h15
Cook: none
Difficulty: Easy
This cold soup from Andalusia is still pretty unknown, although super healthy and surprisingly tasteful. In Spain you can find an industrial version at the supermarket but it has nothing to do with the home-made version.
Your guests will love it as a starter, and it can easily be a light meal on hot Summer days.
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Ingredients
Metric
U.S.
To delight
4
people
300
g
blanched almonds
100
g
wholemeal bread crumbs
1
garlic clove
3
càc
olive oil
2
càs
apple vinegar
salt
Directions
Step 1
Immerse the almonds and the bread for at least an hour in a bowl. Do not throw away the water.
Step 2
Put all of the ingredients in a blender, except the water that you will use to adjust the texture.
Step 3
Add water slowly so the final texture is this of a gazpacho.
Step 4
Store in the fridge and avoid using a bottle as it might thicken and be very difficult to take out. Serve with olive oil on top so your guests make it smoother.
