Ajo Blanco
Ajo Blanco is a chilled Spanish almond soup made with blanched almonds, garlic, and stale bread, finished with sweet green grapes.
150g
800ml
200g
2piece
120ml
2tbsp
1tsp
120g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 800ml | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 120ml | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 120g | — | — |
Cut the stale white bread into thick, rough slices.
Stale white bread · 150 g
Tear each slice into rough chunks directly on the board.
Transfer the torn bread chunks into the large bowl.
Pour enough of the cold water over the bread to submerge it completely.
Cold water · 200 mlLeave the bread to soak until it is completely soft and waterlogged.
Tip the blanched almonds into the blender.
Blanched almonds · 200 g
Squeeze any excess water from the soaked bread with your hands and transfer the bread into the blender.
Peel the garlic cloves, discarding the skins.
Garlic · 2 piece
Drop the peeled garlic cloves into the blender.
Pour the remaining cold water into the blender.
Cold water · 600 mlBlend on high speed for about 90 seconds until you have a completely smooth, creamy paste with no visible almond pieces.
With the blender running, pour in the extra-virgin olive oil in a slow, steady stream.
Extra-virgin olive oil · 120 mlContinue blending for a further minute until the soup is silky, white and fully emulsified.
Add the sherry vinegar to the blender.
Sherry vinegar · 2 tbspAdd the salt to the blender.
Fine salt · 1 tspPulse briefly to combine the vinegar and salt evenly through the soup.
Pour the soup from the blender into the large bowl.
Cover the bowl with cling film and place it in the refrigerator.
Cover the bowl and refrigerate for at least one hour until the soup is thoroughly cold.
Take the bowl of chilled soup out of the refrigerator.
Cut each green grape in half lengthways.
Seedless green grapes · 120 g
Ladle the chilled soup evenly between 4 soup bowls.
Scatter the halved green grapes over the surface of each bowl and serve immediately.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 150 g | | Cut the stale white bread into thick, rough slices.⏱ 30sResultRoughly sliced stale bread |
| 2 | Roughly sliced stale breadstep 1 | | Tear each slice into rough chunks directly on the board.⏱ 20sResultRough bread chunks |
| 3 | Rough bread chunksstep 2 | | Transfer the torn bread chunks into the large bowl.⏱ 10sResultRough bread chunks |
| 4 | 200 ml | | Pour enough of the cold water over the bread to submerge it completely.⏱ 8sResultRough bread chunks and cold water |
| 5 | — | | Leave the bread to soak until it is completely soft and waterlogged.⏱ 10 minResultSoaked breadused in step 7 |
| 6 | 200 g | | Tip the blanched almonds into the blender.⏱ 10sResultBlanched almonds |
| 7 | Soaked breadstep 5 | | Squeeze any excess water from the soaked bread with your hands and transfer the bread into the blender.⏱ 10sResultSoaked bread and blanched almonds |
| 8 | 2 piece | | Peel the garlic cloves, discarding the skins.⏱ 20sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Drop the peeled garlic cloves into the blender.⏱ 8sResultPeeled garlic cloves and soaked bread and blanched almonds |
| 10 | 600 ml | | Pour the remaining cold water into the blender.⏱ 8sResultSoaked bread mixture |
| 11 | — | | Blend on high speed for about 90 seconds until you have a completely smooth, creamy paste with no visible almond pieces.⏱ 1 minResultSmooth almond paste |
| 12 | 120 ml | | With the blender running, pour in the extra-virgin olive oil in a slow, steady stream.⏱ 8sResultSmooth almond paste and extra-virgin olive oil |
| 13 | — | | Continue blending for a further minute until the soup is silky, white and fully emulsified.⏱ 1 minResultEmulsified ajo blanco |
| 14 | 2 tbsp | | Add the sherry vinegar to the blender.⏱ 8sResultEmulsified ajo blanco and sherry vinegar |
| 15 | 1 tsp | | Add the salt to the blender.⏱ 8sResultEmulsified ajo blanco and sherry vinegar and fine salt |
| 16 | — | | Pulse briefly to combine the vinegar and salt evenly through the soup.⏱ 20sResultSeasoned ajo blanco |
| 17 | Seasoned ajo blancostep 16 | | Pour the soup from the blender into the large bowl.⏱ 15sResultSeasoned ajo blanco |
| 18 | — | | Cover the bowl with cling film and place it in the refrigerator.⏱ 10sResultSeasoned ajo blanco |
| 19 | — | | Cover the bowl and refrigerate for at least one hour until the soup is thoroughly cold.⏱ 1 hrResultChilled ajo blanco |
| 20 | — | | Take the bowl of chilled soup out of the refrigerator.⏱ 10sResultChilled ajo blancoused in step 22 |
| 21 | 120 g | | Cut each green grape in half lengthways.⏱ 45sResultHalved green grapesused in step 23 |
| 22 | Chilled ajo blancostep 20 | | Ladle the chilled soup evenly between 4 soup bowls.⏱ 20sResultChilled ajo blanco |
| 23 | Halved green grapesstep 21 | | Scatter the halved green grapes over the surface of each bowl and serve immediately.⏱ 20sResultAjo Blanco |
| Total Time | 1 hr 22 min | ||
| Nutrient | Per serving |
|---|---|
| 659kcal | |
| 14g | |
| 54g | |
| 6g | |
| 35g | |
| 9g | |
| 8g | |
| 792mg |
Ajo Blanco
Ajo Blanco is a chilled Spanish almond soup made with blanched almonds, garlic, and stale bread, finished with sweet green grapes.
What you’ll doYou will soak stale bread until soft, then blend it with blanched almonds, garlic and water into a smooth paste. With the blender running, you'll stream in olive oil to emulsify the soup, then add vinegar and salt. The mixture must chill for at least an hour before you ladle it into bowls and garnish with halved grapes.
Ingredients
- Stale white bread150 g
- Cold water800 ml
- Blanched almonds200 g
- Garlic2 piece
- Extra-virgin olive oil120 ml
- Sherry vinegar2 tbsp
- Fine salt1 tsp
- Seedless green grapes120 g