Ajo blanco

Summary

Yield
4 Servings
Source

Spanish cuisine

Prep time20 minutes
RecipesLunch Appetizer Dinner Vegetarian Vegan Supper Spain Soups Europe Dish Dairy free Chill

Description

Ajo blanco comes from Malaga and it is one of the many gazpacho soups found in Spain. If you feel you would like to try preparing it in the traditional way, do everything in the same order, but use mortar and pestle. Put the paste in a big bowl before adding water. This cold soup is a natural source of E vitamin from the olive oil and almonds.

Ingredients

2 garlic cloves (peeled)
1Cupseedles white grapes (washed)
1Cupraw almonds (blanched, skin removed)
4Slicewhite bread (crust removed)
3Cupwater (cold)
3Tablespoonwhite sherry vinegar
1⁄2Cupolive oil

Instructions

  1. Soak the bread in water to cover until soft.
  2. Fit the metal chopping blade in you food processor. Put almonds, garlic and salt in the bowl, process for two minutes or until thinly hopped.
  3. Squeeze the bread, add to the processor bowl through the top opening and process. Pour the oil, slowly, without stopping the machine. Add the vinegar in the same way Blend until smooth.
  4. Reduce speed and pour the water, slowly, through the top opening until reached the desired consistency.
  5. Check the seasoning. Chill in the fridge until required or serve, garnished with the grapes.
  6. To serve, wash the grapes and either peel them and add them to the soup or present them in a bowl to the side.
Metric, ingredients for 4 servings  
2   garlic cloves, peeled  
250 g   seedless white grapes  
150 g     raw almonds, blanched and skin removed  
4 slices    white bread, crust removed  
1 l    very cold water  
45 ml    white sherry wine vinegar  
125 ml    extra virgin olive oil  
  salt to taste  

Nutrition facts

Yield: 4 to 5

Serving size: 1/4 of the original recipe

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.
       
Amount Per Serving      
Calories   441.90  
Calories From Fat (73%)   322.96  
    % Daily Value
Total Fat 37.07g   57%  
Saturated Fat 4.54g   23%  
Cholesterol 0.00mg   0%  
Sodium 1926.15mg   80%  
Potassium 243.81mg   7%  
Carbohydrates 24.67g   8%  
Dietary Fiber 2.88g   12%  
Sugar 8.18g      
Sugar Alcohols 0.00g      
Net Carbohydrates 21.79g      
Protein 6.27g   13%  

Notes

Blanch raw almonds to peel the skin. Place 2 cups of water in a kettle and bring it to a rolling boil. Heat the almonds for 2 minutes in the boiling water, remove and cool down. The skin should come off easily.

Although peeled muscat grapes are the traditional garnish for ajo blanco, you can use the white background for any garnish you can imagine. Apart from grapes, fresh figs are a family favorite, but you can go beyond. Try, for instance, edible flowers.