Tuesday, 17 June 2014

Ajo Blanco - almond & garlic soup - cold - and delicious on a hot summer's day

  • Ingredients:
    250g (9 ozs.) whole blanched almonds
    500 ml. (18fl.ozs) iced water, chicken or vegetable stock
    80g. (3ozs.) white bread - crustless and cubed
    2 cloves of garlic - roughly chopped
    50ml. (2 fl.ozs) olive oil
    50ml. (2fl.ozs) sherry vinegar
    salt and ground black pepper
    150g (5ozs.) golden raisins and/or chopped chives/slivered almonds/grape slices

    1. Place almonds into your food processor and blend until very fine.
    2. Add 50ml. of the water and blend to a paste.
    3. Add the bread and garlic and blend again.
    4. With the motor running, gradually add the remaining water, then gradually add the olive oil.
    5. Add the sherry vinegar and season to taste.
    6. Serve sprinkling a few raisins over each bowl. drizzle of olive oil and garnishes.

    Recipe (slightly tweaked) c/o Simon Rimmer

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