Ajoblanco (Cold Spanish Almond Soup) The Best Recipes

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Ajoblanco (Cold Spanish Almond Soup)

"This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes."

Ingredients :

• 1 pound blanched almonds
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons ice-cold water, or as needed
• 1 clove garlic, chopped
• salt to taste
• 1/4 cup peeled green grapes

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

• Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
• Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

Notes :

• You can also blend the soup in a pot with an immersion blender.

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