Ajo Blanco

Experience the refreshing taste of Ajo Blanco, a chilled Spanish almond soup blended with garlic and olive oil, perfect for hot summer days or as a unique starter at your next gathering.

• 200 g blanched almonds
• 4 cups water
• 1 clove garlic
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 pinch salt
• 2 pcs grapes

Method

1. 1

   In a blender, combine the blanched almonds and garlic clove.

2. 2

   Add the cold water gradually while blending until the mixture is smooth.

3. 3

   While blending, slowly drizzle in the olive oil until fully incorporated.

4. 4

   Stir in the white wine vinegar and add a pinch of salt, adjusting to taste.

5. 5

   Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.

6. 6

   Serve in bowls garnished with grapes or additional almonds if desired.