Ajo Blanco cold Spanish almond soup
300 - -
And here is my surprise bonus.. we are still cold, only 15 degrees Celsius and the second day pours nasty cold pouring rain... the yard is nasty, wet and chilly ( ( ( But somewhere because warm and even hot, sometimes very hot. And in the heat so I want something easy, cold and refreshing, right? For everyone who was exhausted by the heat, this recipe. Ajoblanco is eaten all over Spain but I was born this delicious soup in two regions - Extremadura and Andalusia, where he began his winning streak in the country. And in the heat there is probably no dish that better and satisfy the hunger, and at the same time did not leave the feeling of heaviness.
Ingredients for Ajo Blanco cold Spanish almond soup
- Bread - 100 g
- Almonds - 200 g
- Garlic - 2 the tooth.
- Olive oil - 4 tbsp
- The wine is fortified - 30 ml
- Water - 600 ml
- Pepper white
Step by step instruction of cooking Ajo Blanco cold Spanish almond soup
The quality of olive oil is very important for this soup, it should be sweet, mild, with minimal acidity, the best olives of the varieties arbekina.
In the villages this soup is often made from a very old, dried, "in stone" bread. Then it is filled with water for a few hours, and often overnight.
The most delicious grapes for this soup - nutmeg varieties.
Almonds, pour boiling water, bring to boil, remove from heat and leave for 5 minutes.
Bread cut into large chunks, pour 10 ml of cold mineral water and leave to swell.
Small portions remove almonds from hot water, rinse with cold water and peel. It is easy to remove if you squeeze the nut with two fingers, the core of literally jumping out of the skin. Garlic clean. Prepare the oil and the wine.
Put peeled almonds and garlic in a food processor or blender and grind into a puree.
Here I have had great difficulties. The immersion blender I have and the almonds did not want crushed ( ( ( had to add soaked bread... things got fun.
When the mass reaches homogeneity with the motor running, pour a trickle of oil and then the wine, still whisking. Then gradually pour the remaining mineral water, stirring well each time.
Season the soup with salt and pepper and place in the refrigerator for at least 2-3 hours to cool completely.
Potatoes thoroughly wash the brush, wrap each in foil and bake in the oven until cooked.