Ajoblanco (v) Recipe
Andalusian cold almond soup, grapes, tomatoes, black olives
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Ingredients
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Soup Base
Garnish
Method
Soup Preparation
Soak the Bread
Soak the stale bread in water for about 10 minutes, then squeeze out the excess water and set aside.
Blend the Ingredients
In a blender, combine the blanched almonds, garlic cloves, soaked bread, olive oil, white wine vinegar, water, and salt. Blend until the mixture is completely smooth and creamy.
Chill the Soup
Transfer the almond mixture to a bowl, cover it, and refrigerate for at least 2 hours to chill and allow the flavors to meld.
Garnishing
Prepare the Garnishes
While the soup is chilling, rinse and halve the cherry tomatoes, slice the black olives, and wash the grapes. Tear the basil leaves into smaller pieces.
Serve the Soup
Once the soup is chilled, pour it into bowls and top with halved cherry tomatoes, sliced black olives, grapes, and torn basil leaves.
