Tuesday, 16 July 2013

Ajo Blanco - Spanish Chilled Almond, Bread & Garlic Soup

I made a version of this with watercress in for last year's Alresford Watercress Festival.  It was tasted by Sophie Grigson, but didn't win any prizes.

I'd say it is certainly a soup for garlic lovers, and best served in a shot glass or espresso cup as you can get too much of a good thing.  But it certainly is a great little livener or appetiser on a hot summer's day.

Serves 4-6

115g blanched almonds, cashews, or walnuts
3-4 slices stale white bread
1 large clove of garlic
300-350ml water
5 tbsp olive oil
3 tbsp white wine vinegar
salt to taste

Roughly chop the bread, crusts and all, and place in a liquidiser cup with all the other ingredients and as much of the water as will fit.  Liquidise, add the rest of the water if it didn't all fit to get to a suitable soupy consistency.  Season to taste and leave to chill for a couple of hours or overnight.

Ideally serve in shot glasses or espresso cups on a hot summers day!

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