Summer Spanish soup Ajoblanco: original recipe

Ingredients Almonds 120 g. French baguette 4 pieces Garlic 3 cloves Water 1 l. Olive oil 75 ml. Sherry vinegar 50 ml. White grapes salt 1 tsp.

Ajoblanco – Spanish cold soup, popular in regions of Malaga and Granada. The dish is somewhat similar to gazpacho, at least 4 similar ingredients are here: water, oil, garlic, bread. Soup was invented in Seville and its main ingredient is almonds. In difficult times of war almonds were replaced by flour from dried beans. Bread for ajoblanco much better to take dried or even callous. Ajoblanco prepared simply, at the night soaked bread. In the morning almonds with garlic rubbed with a pestle and added a little vinegar. The result was a paste, with the addition of olive oil, will be something like an emulsion. Ajoblanco served with grapes, apples or melon. In some Spanish regions, the soup is served with baked potatoes, but then it is important that the soup was thinner. We offer the classic recipe of ajoblanco. Due to the expensive products, the dish is often not cooked, but the soup diversifies the summer menu. Summer Spanish soup Ajoblanco: original recipe depositphotos.com Read also: Cold cucumber soup with mint Preparation: Pour boiling water almonds, leave on for 10 minutes. Drain, peel and dry. Peel the garlic and grind with the almonds in a blender until smooth. Cut the crust from the baguette, pour two glasses of water. Squeeze the bread, add it to the blender, there is fresh water, salt and again punch. Slowly introduce oil and vinegar. Wipe the soup through a sieve, cover with plastic wrap and put in the refrigerator for 2-3 hours. Garnish with grapes when serving.