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Recipe
Almond and garlic cold soup
(Ajoblanco)
Difficulty: Easy
Almond and garlic cold soup. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
The best way of creating a harmony with this famous cold soup from Andalusia is with a dry white Muscatel, for example, from Málaga.
4 garlic cloves, peeled
pepper
salt
200 gr almonds, peeled
200 gr white breadcrumbs
250 ml extra virgin olive oil
1 l water
3 tbsp wine vinegar
200 gr white grapes
4 garlic cloves, peeled
pepper
salt
7 oz almonds, peeled
7 oz white breadcrumbs
8.875 fl. oz extra virgin olive oil
1.75 pint water
3 tbsp wine vinegar
7 oz white grapes
4 garlic cloves, peeled
pepper
salt
0.875 cup almonds, peeled
0.875 cup white breadcrumbs
1 cup extra virgin olive oil
4.25 cup water
3 tbsp wine vinegar
0.875 cup white grapes
Crush the garlic cloves with the pepper and salt, preferably in a mortar, if not in the processor. Soak the breadcrumbs in water, then drain and add with the almonds to the garlic mixture. Continue to crush (or grind). Gradually pour in the olive oil while working and continue until the mixture is fluid and smooth. Gradually add the water until the desired density. Add the vinegar and extra salt if necessary. Chill in the refrigerator.Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve cold with two or three grapes per person
Energy (kcal): 1,019
Energy (kJ): 4,265
Proteins (g) 14.4
Fat (g): 89.7
Carbohydrates (g): 35.5
Vitamin E (mg): 13,2
Phosphorus (mg): 317,1
Magnesium (mg): 150,3
