Ajo blanco
This easy cold soup is light and refreshing, perfect for a warm day.
Servings: 2
Calories: 489kcal
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Ingredients
- 2 oz bread 1 or 2 days old, 2oz is around 1 slice - approx ¾ cup once crust removed and diced (weight without crust)
- ½ cup cold water plus more later
- 1 teaspoon sherry vinegar (or wine vinegar if sherry not available)
- ½ cup blanched almonds marcona if possible
- 1 clove garlic (small)
- ½ green apple eg Granny Smith, peeled and diced
- 2 tablespoon extra virgin olive oil
- 1 pinch salt to taste if needed
To serve:
- 1 tablespoon olive oil
- 6 green grapes cut in half and any seeds removed
Instructions
- Break the bread up and place in a blender. Sprinkle over the water and sherry vinegar then blend until relatively smooth.
- Add the almonds, garlic and apple and blend until smooth. If possible, while the blender is still running, add the olive oil (if not add then blend again). Add a little more water (around 2tbsp - ¼ cup more) to make a smooth, pourable consistency and a little salt, if needed, to taste.
- Chill the soup for at least an hour to become well chilled, or if not possible, add a couple ice cubes to the mixture and blend them in.
- To serve, divide between two bowls and top each with some halved green grapes and a drizzle of olive oil.
Notes
A sourdough or country-style bread works well here - white with some flavor is best, wholegrain is not the best here.
If your blender has left the mixture very grainy, you may want to strain the mixture slightly before serving, but it's worth trying it first as it may not taste as coarse as it might look.
Nutrition
Calories: 489kcal | Carbohydrates: 31g | Protein: 10g | Fat: 38g | Saturated Fat: 4g | Sodium: 175mg | Potassium: 320mg | Fiber: 5g | Sugar: 9g | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg
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