Ajo Blanco: Garlic and Almond Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a cold soup from Spain. The recipe calls for Spanish bread, which I've never seen, but try a couple slices of a good Portuguese bread. Source: Culinaria Spain. Preparation time does not include chilling time. Ingredients:
2 slices white bread |
1 cup almonds, shelled |
3 garlic cloves |
1/2-1 teaspoon salt |
8 tablespoons olive oil |
2 -3 tablespoons sherry vinegar |
white grapes, seedless |
apple, peeled and sliced very thin |
Directions:
1. Toast the bread, then soak it in some water for a few minutes. Drain the bread.
2. Puree the almonds, peeled garlic, bread, and a portion of the salt.
3. Gradually add oil, then add vinegar, mixing thouroghly.
4. Add more water if needed, based on your desired level of thickness or texture. Add the rest of the salt, if needed.
5. Pass the soup through a fine sieve or cheesecloth, and chill at least an hour.
6. When serving, garnish with the grapes and two or three slices per serving of a sweet apple, sliced thin.
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