Ajoblanco
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 6-8
Ingredients
  • ½ cup raw almonds, blanched and skins removed
  • 2 cloves of garlic
  • 4 cups cold water (not for boiling almonds - this is for making soup)
  • 3 brioche hot dog buns day-old, crust removed (or 150 grams day-old white bread)
  • 4 ounces extra virgin olive oil
  • 3 tablespoons sherry wine vinegar
  • salt to taste
  • Croutons for garnish
  • Cilantro, chive, micro-greens - whatever you like for garnish
Instructions
  1. Remove crust from bread. Moisten bread in a little water to soften, and squeeze water out once softened.
  2. Bring water to a boil. Place almonds in a colander and pour ½ cup boiling water over almonds to blanch. Pour more water to blanch if skins are not removing easily when pinched between your thumb and finger.
  3. Place the peeled almonds and garlic cloves in a mixer glass with 1 cup of the cold water and blend well. Add the bread, oil, vinegar, and a little more water and blend. Add the remaining cold water, blend and season with salt. Refrigerate 6-8 hours until cold.
  4. To serve: place soup in chilled bowl, garnish with a couple croutons and herb or micro-green garnish
Recipe by Tout va bien! (tm) at https://christymajors.com/winepw-amontillado-ajoblanco/