Ajo Blanco Recipe

by Adrienne Matt on July 29, 2010

in Soups & Stews,Vegetables

THE perfect antidote to a hot, muggy day is a refreshing, cold soup. At least that’s one of mine. And I’ve been wanting to find a reliable ajo blanco recipe for a year now.
Scarlett Farrow and I cooked together a few weeks back. I’ll share our recipes in order they were served :)

(Apologies to my friends in the States for the metric system but it’s what we recorded when cooking.)

500 grams stale white bread, a rough crumb consistency (not too fine)
Water (to rehydrate the bread)
5-6 garlic cloves, peeled
125ml olive oil
6 tbsp sherry vinegar
300 grams blanched almonds
1.2 liters of cold water
Sea salt and freshly ground black pepper
Sliced almonds, lightly toasted
Green grapes, sliced
High-quality olive oil, for drizzling

Put the breadcrumbs in a large bowl and cover with water. Soak for 15 minutes.
Meanwhile, put the garlic, olive oil, sherry vinegar and almonds in a food processor and blend well.
Drain the breadcrumbs and add to the food processor. Blend well.
While the processor is running, add the chilled water until you get the consistency you want. I prefer an almost-thin soup.
Stop the processor and taste. Season with salt and pepper to your liking.
You can either serve right away or chill the soup for an hour or so.
Garnish with slivered almonds, sliced grapes and drizzle a tad of olive oil on top.

Leave a Comment


Previous post:

Next post: