Spanish Almond & Garlic Soup | Creamy White Gazpacho Recipe
This Spanish Almond & Garlic Soup, known as Ajo Blanco Malagueño, is one of the most classic dishes that hail from Andalucía. It´s filled with sweet & savory flavors, it´s easy to make and takes just 10 minutes of prep work.
My favorite part about this creamy soup, is that there´s no cooking involved. Just add all the ingredients into a food processor and pulse away. The perfect soup for a hot summers day, but it can (and should!) be enjoyed all year round.
What gives this soup that incredible creamy texture, is the combination of almonds, baguette slices and cold water. But what gives that smooth finish, is the extra virgin olive oil. Very important to slowly add the EVOO into the food processor while it´s still running. This way all the ingredients can emulsify.
TIPS & TRICKS to Make this Recipe: I used blanched Marcona almonds. But you can use any type of almonds you like. If you can´t find blanched almonds in your area, or you want to save a couple bucks ,here is a video on blanching almonds at home.
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Watch the Video Below on How to Make this Spanish Almond & Garlic Soup
Spanish Almond & Garlic Soup | Ajo Blanco Malagueño
- 1 cup blanched almonds 143 grams
- 5 slices baguette 1 inch / 2.50 cm thick each
- 1 3/4 cup cold water 415 ml
- 1 clove garlic
- 1 tsp sherry vinegar 5 ml
- 1/2 tsp sea salt 3 grams
- 1/4 cup extra virgin olive oil 60 ml
- handful green seedless grapes
- extra virgin olive oil
Add the almonds and slices of baguette into a food processor, add in the cold water, making sure it´s coating all the slices of baguette, let it sit for 5 minutes
Then add in 1 clove garlic (peeled), 1 tsp sherry vinegar and 1/2 tsp sea salt, run the food processor until all the ingredients are well mixed, then slowly add in 1/4 cup extra virgin olive oil while still running the food processor
Once all the olive oil has been added, continue to run the food processor until you end up with a creamy texture, about 1 to 2 minutes
Add into the fridge for at least 2 hours
To serve the soup, add into shallow bowls, decorate with green seedless grapes (cut in half) and a drizzle of extra virgin olive oil, enjoy!
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