Description
A refreshing chilled Spanish almond soup blended until silky smooth and topped with sweet green grapes and sliced almonds. This classic Andalusian ajo blanco is creamy, bright, and perfect for warm days.
Ingredients
Scale
- 1 cup blanched almonds
- 2 slices day-old white bread, crusts removed
- 1 small garlic clove
- 1/2 cup extra virgin olive oil
- 2 cups cold water
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 cup green grapes, halved
- 2 tablespoons sliced almonds
Instructions
- Ensure your blender is clean and ready to use.
- Soak the bread in a little cold water for 5 minutes, then squeeze out the excess water.
- Add blanched almonds, soaked bread, garlic, white wine vinegar, salt, and 1 cup of cold water to the blender. Blend until completely smooth.
- With the blender running, slowly drizzle in the extra virgin olive oil to emulsify the soup until silky.
- Add the remaining 1 cup of cold water and blend again until smooth and pourable.
- Taste and adjust salt or vinegar if needed.
- Transfer to a container and refrigerate for at least 2 hours until well chilled.
- Stir before serving, then pour into bowls.
- Top with halved green grapes and sliced almonds.
- Serve cold.
Notes
- Blend thoroughly for the smoothest texture possible.
- Chill for at least 2 hours to allow flavors to develop.
- If desired, strain through a fine mesh sieve for an ultra-smooth finish.
- Stir well before serving as natural separation may occur.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg