Ajo blanco

Cold soups are not usually the kind of thing I’d think of making, but every time my husband suggests one I end up loving it. Gazpacho is a regular thing in our house, especially as during the Summer we tend to have everything we need for it growing in the backyard. But this velvety pale soup was one we had never tried until recently, and I can see it becoming a frequent thing.

I used a food processor but a stick blender would also do the job.

Vegan | Vegetarian | Low sugar | Low fat 

what you need

  • 150 g blanched almonds
  • 1 clove of garlic, peeled
  • three slices of stale crusty bread, soaked in approximately 250 ml cold water
  • 3 tbsp white wine vinegar or sherry vinegar
  • approximately 250 ml extra virgin olive oil
  • sea salt and white pepper
  • green seedless grapes, a handful
  • croutons {bought are fine}

what to do

  • Place the almonds, garlic, bread, and the water that the bread soaked in into a food processor bowl or jug if using a stick blender. Blitz well, adding the olive oil in a fine stream while doing so. Check the consistency, it needs to be soup like so not too thin and not too thick either. Add the vinegar and a pinch of salt and pepper, then pulse again. Continue to check for seasoning and pulse until you’re happy with the consistency and flavour. If you need to you can add a tiny bit of water.  Keep in mind that it will thicken a little in the fridge.
  • To get a velvety smooth texture pass the soup through a stainless steel sieve. Refrigerate for at least one hour.
  • To serve top with a few chilled grapes, a couple of croutons, and a drizzle of olive oil.

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