Chilled Almond Soup
4 servings
30 minutes
Chilled almond soup, known as 'Ajo Blanco', is a gem of Andalusian cuisine with ancient roots dating back to Moorish times. This refreshing soup combines the delicate flavor of almonds with the rich aroma of olive oil, a light tang from wine vinegar, and the spiciness of garlic. Its creamy consistency provides a velvety mouthfeel, while added grapes and apples contribute pleasant sweetness and a crunchy texture. The soup quenches thirst and refreshes on hot days, making it an ideal summer dish. Serving it with ice cubes enhances the cooling effect, turning it into a gastronomic delight. This soup is not only a culinary pleasure but also a cultural heritage of southern Spain, embodying the warmth of the sun and Mediterranean culinary traditions.
1
Peel the almonds (place in a deep bowl, pour boiling water, and let sit for 3-4 minutes. Drain the water and squeeze the nuts out of the shells).
- Almond: 200 g
2
Place almonds and olive oil in a blender (oil should slightly cover the nuts), add garlic, pour in vinegar, salt, and blend until smooth. Without turning off the blender, add 340 ml of cold water.
- Almond: 200 g
- Olive oil: 200 ml
- Garlic: 3 cloves
- Wine vinegar: 1 tablespoon
- Salt: to taste
3
Pour the soup into a large soup bowl, and if it is too thick, add water. Cover the bowl with plastic wrap and place it in a cool place.
4
Before serving, add ice cubes to the soup. Serve with grapes (cut each grape in half) and apple slices.
- Grapes: 110 g
- Apple: 1 piece
