Ajo Blanco
Enkel

Ajo Blanco

This silky Spanish almond and garlic soup is a revelation—creamy without a drop of dairy, with a delicate nutty sweetness balanced by sharp vinegar and garlic punch. Served ice-cold, it's the kind of elegant, refreshing dish that tastes like summer itself.

⏱️15 min
🍽️4 portioner
🥕 Vegetariskt
🌱 Veganskt
3.0
🇪🇸 Spansk🥄 Förrätt

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 minutes.
  2. 2
    Blend the soaked bread with the almonds, garlic clove, red wine vinegar, 350ml water, 1 teaspoon salt, and extra virgin olive oil until completely smooth.
  3. 3
    Chill the soup in the refrigerator for at least 1 hour.
  4. 4
    Serve cold with a drizzle of extra virgin olive oil and a grind of black pepper.
  5. 5
    step 3
  6. 6
    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.