– White Garlic Soup – Ajo Blanco –
Everytime the word soup comes up, we all get images of a cold winter´s day, as we cling to our favorite blanket and sip on a warm soup. In Spain, soups are enjoyed all year-round, and they are famously known for their cold summer soup ¨Gazpacho¨, a refreshing and cold soup that is filled with fresh vegetables. But today we´re not talking about gazpacho, we are talking about his cousing ¨Ajo Blanco¨, who is not very popular outside of Spain. This soup is equally as refreshing, easy to make, and has a handful of health benefits. Ajo Blanco translates to White Garlic Soup, but don´t let the name fool you, the main ingredient in this soup is actually blanched almonds. Watch the video below on how to easily make this white garlic soup, and enjoy a new style of soup, that is equally tasty on a summers day, as it is in a winters day. Salud!
Watch the Video Below on How to Make White Garlic Soup – Ajo Blanco
White Garlic Soup - Ajo Blanco
- 1/2 Cup Blanched Almonds (soaked in water for 1 hour and drained)
- 4 Slices of Baguette Bread
- 2 Cups Cold Water
- 3 Tbsp Extra Virgin Spanish Olive Oil
- 1 Tsp Red Wine Vinegar
- 1 Peeled Clove of Garlic
- Seedless Green Grapes
- Sea Salt
Add 4 slices of a baguette to a bowl, add 1 cup of cold water to the bowl, and soak the bread for about 10 minutes
Using a tall plastic cylinder, add 1 cup of blanched almonds, the 4 slices of baguette that have been soaking in water, 1 clove of garlic, 1 teaspoon red wine vinegar, 3 tablespoons extra virgin Spanish olive oil, 1/2 teaspoon of sea salt and 1/2 cup cold water
Using a handheld mixer, mix everything in the cylinder for about 3 minutes, until you get a smooth puree
Cover the plastic cylinder with seran wrap and add to the refrigerator for at least 2 hours
Grab about 10 seedless green grapes, cut them in half and remove the skin, set aside
Once your puree has cooled in the refrigerator, take it out, remove the seran wrap and stir the puree with a spoon
Add the puree into 2 shallow bowls, garnish with the cut grapes on top of the soup and drizzle with a little extra virgin Spanish olive oil
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