Ajoblanco
4 servings
20 minutes
Ajoblanco, a great Spanish summer stew. Water, bread, olive oil, garlic, sherry vinegar, almonds - and the result is beauty.
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.
- Almond: 120 g
3
Cut the crusts off the baguette.
4
Soak the baguette flesh in two cups of water.
- French baguette: 4 pieces
5
Blend garlic with almonds until smooth.
- Garlic: 3 cloves
- Almond: 120 g
6
Squeeze the bread and add it to the blender.
- French baguette: 4 pieces
7
Add fresh water and salt there, and blend again.
- 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.
- 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.
- White grapes: to taste
