Teresa's Recipes
Ajo Blanco
Ajo Blanco is a delightful and refreshing cold soup hailing from the southern regions of Spain, particularly Andalusia. This creamy concoction blends the rich flavors of almonds with the sharpness of garlic, creating a perfect balance of taste and texture. Traditionally served during the hot summer months, this chilled soup is often garnished with sweet grapes and fresh mint, making it a cool, nourishing dish that transports you to sunlit Spanish terraces. Perfect as an appetizer or a light meal, Ajo Blanco embodies the essence of Mediterranean cuisine with its simplicity and freshness.
Ingredients
- 1 cup Blanched almonds
- 2, peeled Garlic cloves
- 2 slices, torn into pieces Crusty bread
- 1/4 cup Extra virgin olive oil
- 2 tablespoons White wine vinegar
- 2 cups Cold water
- 1 teaspoon, or to taste Salt
- For garnish Fresh mint leaves
- For garnish Sliced almonds
- 1 cup, halved for garnish Grapes
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Calories: 250
- Fat: 22g
- Carbs: 15g
- Protein: 6g
- Sodium: 300mg
- Sugar: 3g
Instructions
- In a blender or food processor, combine the blanched almonds, garlic, torn bread, olive oil, white wine vinegar, cold water, and salt.
- Blend the mixture until smooth and creamy, ensuring there are no large chunks remaining.
- Taste the soup and adjust the seasoning with more salt or vinegar if desired.
- Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill thoroughly.
- When ready to serve, ladle the chilled soup into bowls.
- Garnish each bowl with halved grapes, sliced almonds, and fresh mint leaves for a burst of color and flavor.
Tips
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
- To add a bit of heat, consider blending in a small chili pepper along with the other ingredients.
- Serve with a drizzle of additional olive oil on top for extra richness.