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Spanish Almond & Garlic Soup

Spanish Almond & Garlic Soup | Ajo Blanco Malagueño

Course Soup
Cuisine Spanish
Prep Time 10 minutes
Chilling Time 2 hours
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Extras

  • handful green seedless grapes
  • extra virgin olive oil

Instructions

  1. 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

  2. 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

  3. 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

  4. Add into the fridge for at least 2 hours

  5. 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!