Ajoblanco

4 servings

20 minutes

Ajoblanco, a great Spanish summer stew. Water, bread, olive oil, garlic, sherry vinegar, almonds - and the result is beauty.

Energy value per serving

• Calories: 485.8
• Proteins: 10.2g
• Fats: 35.2g
• Carbohydrates: 31.7g

Ingredients

• Almond: 120 g
• French baguette: 4 pc
• Garlic: 3 clove
• Water: 1 l
• Olive oil: 75 ml
• Sherry vinegar: 50 ml
• White grapes: to taste
• Salt: 1 tsp

Cooking steps

1. Prepare the necessary ingredients.

2. Pour boiling water over the almonds and let them sit for 10 minutes. Then drain the water and peel off the skin. Dry them.

   Required ingredients:

   • Almond: 120 g

3. Cut the crusts off the baguette.

4. Soak the baguette flesh in two cups of water.

   Required ingredients:

   • French baguette: 4 pieces

5. Blend garlic with almonds until smooth.

   Required ingredients:

   • Garlic: 3 cloves
   • Almond: 120 g

6. Squeeze the bread and add it to the blender.

   Required ingredients:

   • French baguette: 4 pieces

7. Add fresh water and salt there, and blend again.

   Required ingredients:

   • Water: 1 l
   • Salt: 1 teaspoon

8. While the mixture is being whipped, slowly pour in the oil, then do the same with the vinegar.

   Required ingredients:

   • Olive oil: 75 ml
   • Sherry vinegar: 50 ml

9. Strain the soup through a sieve, cover with plastic wrap, and refrigerate for 2-3 hours.

10. Serve in a chilled dish, garnished with a couple of grapes.

    Required ingredients:

    • White grapes:  to taste