Spanish Almond Soup (Ajo Blanco)
As a passionate food blogger and experienced chef, I'm always on the lookout for extraordinary recipes to share with you. Today, I invite you to explore the wonders of Spanish cuisine with a recipe that holds a special place in my heart – Spanish Almond Soup. This easy-to-make soup combines the richness of almonds with a medley of aromatic flavors, resulting in a bowlful of creamy perfection. Get ready to awaken your taste buds and transport yourself to the sun-drenched landscapes of Spain.
Equipment
- 1 blender or food processor
Ingredients
- 2 slices white bread, dried out for 12 hours and cut into cubes
- 1 cup blanched Marcona almonds, pre-soaked for 12 hours and strained
- 1⁄4 cup extra-virgin olive oil
- 1 cup cold water
- 1 small clove garlic
- 1-2 teaspoons sherry vinegar
- 1 Granny Smith apple, peeled and diced
- Salt to taste
- Green grapes (optional)
Instructions
- Add the bread cubes to a blender or food processor along with the vinegar and enough water to cover the bread completely.
- Add the almonds, diced apple, and garlic and blend to make a smooth mixture.
- Season to taste with more salt and vinegar.
- Add ice cubes if you want to serve immediately.
- Slowly pour in the olive oil while continuing to blend. Season to taste.
- Refrigerate until chilled if you didn't add ice cubes.
- Serve with green grapes on top.
Video
Notes
To achieve a velvety smooth texture, it's essential to strain the soup after blending. Use a fine-mesh sieve or a cheesecloth-lined colander to remove any remaining almond bits or skin. This step ensures a silky consistency that will elevate your dining experience. Remember, sharing is caring – share this recipe with your friends and loved ones, and let them savor the magic too!