Ajo Blanco or White Gazpacho

I have to say that I read this recipe in the Guardian Weekend column by Hugh Fearnley Whittingstall, but he must have learn it from somebody else with a Spanish background so a fair acknowledgment to them all.

It is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.

Recipe for 2

70 g almonds, unblanched are better if possible

85g white bread (2slice/person)

1 garlic clove (2 if you really like garlic)

1 tsp Salt

110ml extra-virgin olive oil

2 tbsp sherry vinegar

Green grapes, to garnish

If using unblanched almonds a good tip to remove the skin is to dropping them into a pan of boiling water for 30 seconds/1 minute. Drain, refresh under cold water, it works magic they peel by squeezing between your thumb and forefinger ;)

Soak the bread in cold water (just enough to cover) while garlic and almond are in the food processor until smooth. Then add the bread drained of the water and some salt, blitz until smooth. Gradually trickle in the oil through the feed tube until the soup is the consistency of a cream, then add the vinegar. Add more salt or vinegar to taste.

For a fine texture, press through a sieve and pour into serving bowl or glass then refrigerate for a couple of hours. Serve chilled with green grapes (red this time) and almond flakes on top

 

 

Perfect for a warm day like today ;)

Enjoy