Ajoblanco is one of Spain’s wonderfully light and smooth cold soups, to be enjoyed on a perfect hot summer’s day.
Serves: 5 | Cooking Time: 1 Hour
- 200g raw & peeled almonds
- 150g soft white bread
- 1 garlic clove
- 200ml olive oil
- 620ml water
- Sea salt
- Black pepper
Soak the nuts, bread and garlic in a large bowl with the water and oil and leave it in the fridge for a few hours to completely chill. This will allow the almonds to soak up the liquid and soften.
After a couple of hours, transfer everything to a blender and blend until completely smooth. If you find yourself blending for a long time, add some crushed ice to keep the soup nice and cold.
Season with salt and pepper and serve with some almond flakes and a drizzle of olive oil.
If you want a truly traditional experience then serve this with some grapes or berries.