Description
Ajoblanco - cold almond-garlic cream soup, classic Spanish cuisine. This "relative" gazpacho is originally from Andalusia, where it is known and loved for many centuries. We have the same ajoblanco, unlike gazpacho, almost no one familiar, and good recipes make it in Runet bit. Among them, alas, come across weird, odd and, to be honest, unnecessary ingredients:) And I suggest you to try to make this delicate charm cream soup on a classic Spanish recipe!
Ingredients
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Almonds
100 g
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Bread
100 g
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Garlic
2 tooth
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Olive oil
100 ml
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Vinegar
1 Tbsp
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Salt
0.5 tsp
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Water
200 ml
Cooking
Blanch the almonds: throw it in boiling water, cook for 2-3 minutes.
Drain almonds in a colander and cool slightly, so as not to burn hands.
Clean the almonds from the skins. After cooking it comes off very easy, almond you can simply squeeze it with your fingers.
Soak bread in cold water for five minutes, then squeeze.
Peeled almonds, pressed bread and two peeled garlic cloves put in blender, add olive oil, grind until creamy. Add wine vinegar, salt, a little stir. Then (preferably without turning off the motor of a blender) slowly add ice water to the required consistency. Some like thicker, some thinner, so that the amount of water to taste.
Ajoblanco ready! Put it in the refrigerator to cool well. Cool, by the way, better longer; its taste only improves with time:) the Plates for it, too, is cooling. Then poured into plates and add to them a large white seedless grapes, cut in half. You can still serve this soup with slices of melon or Apple. And in some parts of Spain it is served with baked potatoes and fried bacon. Bon appetit!
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