Ajo Blanco

🛒 Ingredients

• Blanched almonds 150 g · 861 kcal
• Stale white bread (crusts removed) 60 g · 160 kcal
• Garlic cloves 15 g · 23 kcal
• Cold water 500 g · 0 kcal
• Extra virgin olive oil 92 g · 820 kcal
• Sherry vinegar 20 g · 6 kcal
• Green grapes (for garnish) 100 g · 69 kcal

👨‍🍳 Instructions

1. Soak the stale white bread (crusts removed) in a little cold water for 10 minutes until softened, then squeeze out the excess liquid.
2. In a blender, combine the blanched almonds, soaked bread, garlic cloves, cold water, sherry vinegar, and 8g of salt. Blend until completely smooth and creamy.
3. With the blender still running on low, slowly drizzle in the extra virgin olive oil until fully incorporated and the soup emulsifies.
4. Taste and adjust seasoning if necessary. Chill the ajo blanco in the refrigerator for at least 2 hours before serving, or preferably overnight, to allow flavors to meld.
5. Serve the chilled ajo blanco in individual bowls, garnished with halved green grapes and a final drizzle of extra virgin olive oil.