Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasySoups & BrothsveganCC0 1.0 Universal
Spanish Chilled Almond and Garlic Soup (Ajo Blanco Malagueño)
The ancient white ancestor of gazpacho: an ultra-silky chilled Andalusian soup of ground raw almonds, delicate garlic, sherry vinegar, olive oil, and sweet green grapes.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
servings
4
- Raw blanched Marcona almonds200 g
- Day-old crustless white bread, soaked100 g
- Small garlic clove, germ removed1 clove
- Fruity extra virgin olive oil80 ml
- Sherry vinegar (vinagre de Jerez)2 tbsp
- Ice-cold water450 ml
- Seedless white grapes, halved100 g
Preparation Steps
1
Place almonds, garlic, squeezed soaked bread, and generous sea salt in a blender. Blend on high speed until a smooth paste forms.
3 min timer
2
With blender running, drizzle in olive oil in a thin stream to create an emulsion, then blend in sherry vinegar and ice-cold water.
3 min timer
3
Chill thoroughly in refrigerator for at least 2 hours. Pour into cold bowls, swirl with olive oil, and scatter halved green grapes.
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
360
Protein
8.5g
Carbohydrates
20g
Fat
28g
Allergens
NutsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
