SpanishStarter
Ajo blanco
Ajo blanco is a classic cold Spanish soup, made creamy with almonds and bread. It gets its bright tang from red wine vinegar and a subtle kick from garlic. After a quick blend, it needs about an hour in the fridge to chill down, making it a refreshing dish, especially when drizzled with good olive oil and a grind of black pepper.
31 minServes 4
Method
3 steps · 31 min total
- 01
Soak the bread
Tear the white bread into a bowl, then pour 350ml water over it. Let it soak for 10 minutes, until softened. - 02
Blend the soup
Add the soaked bread (and its water), almonds, extra virgin olive oil, garlic clove, and red wine vinegar to a blender. Pour in another 350ml water and 1 teaspoon salt, then blend until completely smooth and creamy.
