Servings: 4
Calories: 810.39kcal
Ingredients
- 220 grams (2 cups) blanched almonds
- 100 grams (2½ slice) white bread (stale) Can be gluten free
- 3 Tablespoons almond milk
- 600 ml (2½ Cups) water (cold)
- 3 large cloves of garlic chopped
- 1/2 cucumber peeled and chopped
- 200 ml (1 cup) olive oil
- 4 Tablespoons sherry vinegar
Instructions
- Very lightly toast the almonds in a dry pan, and let them cool down
- Soak the bread in a bit of almond milk or water (or both), minimum 10 minutes.
- Put the almonds in a food processor (keep some separate for decorating). Squeeze out the bread and tear bits apart and add to the almond, with a little splash of the water, and blend for a minute or two.
- Than slowly start adding all the water to the blender
- Add the garlic, cucumber (keep some separate for decorating), the olive oil and the vinegar, blend until smooth.
- Sieve the soup, and leave in the fridge for about 4 hours.
- To serve, add a few almonds, chopped cucumber, and a drizzle of high quality olive oil.
Notes
The most important thing for me with this delicious summer soup is to use high quality olive oil.
You can very lightly toast the almonds before blending (to release a little bit of their nuttiness) but this is actually not necessary. Originally a Spanish ajo blanco is just almonds, garlic, and bread. But nowadays many people add cucumber for freshness, or grapes for sweetness, or apple for extra acidity. I would say; Try them all! and pick your favorite
If you happen to be in grape season, it is absolutely lovely to garnish the soup with white grapes.
Nutrition
Serving: 1g | Calories: 810.39kcal | Carbohydrates: 25.18g | Protein: 15g | Fat: 75.53g | Saturated Fat: 8.73g | Trans Fat: 0.02g | Sodium: 154.04mg | Fiber: 6.78g | Sugar: 4.7g | Vitamin A: 0.21IU | Vitamin C: 2.53mg | Calcium: 20.39mg | Iron: 17.47mg
Tried this recipe?Let us know how it was!