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Ajo blanco - almond and garlic soup

This refreshing almond and garlic soup from southern Spain is sometimes referred to as "white gazpacho"

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Ready In

15 minutes

Cooking time

10 minutes

Prep time

5 minutes

Serves

4 people

Ingredients
100g blanched Marcona almonds
2 garlic cloves
1 litre of water
150g bread
100ml Brindisa Arbequina XV olive oil
20g Enebral organic sliced Serrano ham, cut into small strips
30ml UniĆ³ Chardonnay vinegar
2 green seedless grapes
pinch of salt
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Method

  1. First soak a couple of slices of country bread in milk and water until soft, remove the crusts and break into large pieces.
  2. Put the almonds and garlic into a food processor with a little cold water and blend thoroughly.
  3. Add the bread and keep the processor running whilst you add the oil and vinegar and keep blending; taste for flavour and texture. Add water if the soup is too thick and season with salt.
  4. Store in the fridge and serve chilled with a drizzle of olive oil, top with Monroyo Serrano ham and add some halved green grapes as a garnish.

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Ingredients
100g blanched Marcona almonds
2 garlic cloves
1 litre of water
150g bread
100ml Brindisa Arbequina XV olive oil
20g Enebral organic sliced Serrano ham, cut into small strips
30ml UniĆ³ Chardonnay vinegar
2 green seedless grapes
pinch of salt
Add all to basket

Add in stock items to your basket

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