Ajoblanco

🛒 Ingredients

• Blanched Almonds 38 g · 216 kcal
• Stale White Bread (crusts removed) 15 g · 40 kcal
• Garlic 2 g · 3 kcal
• Cold Water 175 g · 0 kcal
• Extra Virgin Olive Oil 23 g · 204 kcal
• Sherry Vinegar 8 g · 0 kcal
• Green Grapes (for garnish) 25 g · 17 kcal

👨‍🍳 Instructions

1. Soak the blanched almonds and stale bread in cold water for at least 15-20 minutes to soften them.
2. Drain the almonds and bread, then transfer them to a high-speed blender along with garlic, most of the cold water, sherry vinegar, and a pinch of salt.
3. Blend until the mixture is very smooth and creamy, gradually adding the extra virgin olive oil in a steady stream to emulsify it.
4. Taste and adjust seasoning if necessary, then pass the ajoblanco through a fine-mesh sieve for an even smoother texture.
5. Chill the ajoblanco in the refrigerator for at least 2-3 hours before serving for optimal flavor and coolness.
6. Serve chilled, garnished with halved green grapes and a drizzle of fresh extra virgin olive oil.