Usuba
Ajo blanco - Spanish almond soup
Cold soup made from almonds, bread, and garlic with olive oil and sherry vinegar. A light, refreshing dish from Spanish cuisine, perfect for a hot day. Served chilled with grapes.
- Total
- 20 min
- Standard serving
- 364.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour boiling water over the almonds and let sit for 10 minutes. Drain the water, remove the skin, and dry.
- 3
Step 3
Cut off the crusts from the baguette.
- 4
Step 4
Pour two cups of water over the bread pulp.
- 5
Step 5
Blend garlic with almonds in a blender until smooth.
- 6
Step 6
Squeeze the bread and add it to the blender.
- 7
Step 7
Add fresh water and salt, whisk again until smooth.
- 8
Step 8
While whisking, slowly pour in the olive oil, then the sherry vinegar.
- 9
Step 9
Strain the soup through a sieve, cover with plastic wrap and refrigerate for 2–3 hours.
- 10
Step 10
Serve in chilled dishes, garnished with grapes.
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