SPANISH AJO BLANCO (WHITE GARLIC & ALMOND COLD SOUP)
Cold, cheap and tasty summer soup from Andalucia, one of the hottest places in the world. I'm posting this specially for Mirj, who's honored me rating my first recipe at zaar with 5 stars.Thanks Mirj, hope you like this in your hot Israeli nights !.
Provided by MumofJuan
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour.
- In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth.
- Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours.
- Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes.
- Notes:.
- Grapes should be sweet, white ones not the red variety.
- Don't use a strong virgin oil but a mild, refined one of about 0'4º acidity.
- Enjoy!
Nutrition Facts : Calories 489.7, Fat 38.4, SaturatedFat 4.6, Sodium 897.8, Carbohydrate 30.8, Fiber 4.4, Sugar 6.5, Protein 9.2
AJO BLANCO WITH ALMOND, CUCUMBER AND WHITE ANCHOVY SALAD
This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time.
Provided by JustJanS
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Ajo Blanco:.
- Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
- Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
- Place bread in a food processor with drained almonds and garlic; process until well combined.
- With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
- Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
- Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
- Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
- Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.
Nutrition Facts : Calories 539.4, Fat 40.3, SaturatedFat 3.5, Cholesterol 8.7, Sodium 568.5, Carbohydrate 31.7, Fiber 8.5, Sugar 6.3, Protein 20.5
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