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Ajoblanco

4 servings

20 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Almond
120 g
French baguette
4 pieces
Garlic
3 cloves
Water
1 l
Olive oil
75 ml
Sherry vinegar
50 ml
White grapes
to taste
Salt
1 teaspoon
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:
    1. Almond: 120 g

  • 3

    Cut the crusts off the baguette.

  • 4

    Soak the baguette flesh in two cups of water.
    Required ingredients:
    1. French baguette: 4 pieces

  • 5

    Blend garlic with almonds until smooth.
    Required ingredients:
    1. Garlic: 3 cloves
    2. Almond: 120 g

  • 6

    Squeeze the bread and add it to the blender.
    Required ingredients:
    1. French baguette: 4 pieces

  • 7

    Add fresh water and salt there, and blend again.
    Required ingredients:
    1. Water: 1 l
    2. Salt: 1 teaspoon

  • 8

    While the mixture is being whipped, slowly pour in the oil, then do the same with the vinegar.
    Required ingredients:
    1. Olive oil: 75 ml
    2. 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:
    1. White grapes:  to taste
EasyCook - Ajoblanco