Ajo Blanco Almond Garlic Soup
4.8(239 ratings)Ajo blanco is the lesser-known white cousin of gazpacho, and it happens to be naturally raw once the bread is left out. Soaked almonds give it a luxurious, milky body, raw garlic brings a real kick, and sherry vinegar adds a gentle tang. Served in small portions with chives and a little olive oil, it is an elegant, unexpected starter for warm evenings.
- Hands-on
- 20 min
- Soak
- 12 hr
- Total
- 12 hr 20 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Soak the almonds overnight, then pinch each one out of its skin; the skins slip off easily after soaking and leave the soup snowy white.
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Step 2: Blend the skinned almonds, garlic, cucumber and water on high for 2 minutes, until very smooth and milky.
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Step 3: With the blender running, pour in the olive oil and vinegar, add the salt, and blend a few seconds more, then strain through a nut milk bag for extra silkiness.
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Step 4: Chill well, then pour into small bowls, scatter over the chives and parsley and finish each with a few drops of olive oil.
Same technique, different aisle
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