Ajo Blanco
Silky, chilled Spanish almond and garlic soup packed with punchy flavours and pure summer freshness.
Ingredients
150g crustless white bread800g
200g blanched almonds200g
50ml extra virgin olive oil500ml
1 clove garlic3 pack
1 ½ tbsp red wine vinegar350ml
1 tsp salt750g
Method
- Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
- Blend the ingredients together with 350ml water and 1 tsp salt.
- Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.46 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£5.89 est. · serves 4