Cucumbers With Ajo Blanco Sauce Recipes

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AJOBLANCO (COLD SPANISH ALMOND SOUP)



Ajoblanco (Cold Spanish Almond Soup) image

This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes.

Provided by Luis Luna

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 pound blanched almonds
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons ice-cold water, or as needed
1 clove garlic, chopped
salt to taste
¼ cup peeled green grapes

Steps:

  • Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
  • Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

Nutrition Facts : Calories 853.1 calories, Carbohydrate 25.5 g, Fat 77.8 g, Fiber 11.9 g, Protein 25 g, SaturatedFat 7.3 g, Sodium 71.2 mg, Sugar 7.3 g

CUCUMBERS WITH AJO BLANCO SAUCE



Cucumbers with Ajo Blanco Sauce image

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

Provided by Andy Baraghani

Categories     Bon Appétit     Sauce     Condiment     Garlic     Almond     Vinegar     Cucumber     Side     Vegetable     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 7

5 mini seedless or Persian cucumbers (about 12 oz.)
Kosher salt
3 tsp. sherry vinegar or red wine vinegar, divided
3/4 cup blanched almonds, divided
1 garlic clove, finely grated
1/2 cup extra-virgin olive oil
Flaky sea salt

Steps:

  • Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
  • Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
  • Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
  • Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

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