Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ajo blanco: chilled spanish almond and garlic soup with grapes. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Ajo Blanco: chilled Spanish almond and garlic soup with grapes is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Ajo Blanco: chilled Spanish almond and garlic soup with grapes is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook ajo blanco: chilled spanish almond and garlic soup with grapes using 9 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Ajo Blanco: chilled Spanish almond and garlic soup with grapes:
- Make ready 1 cup Almonds, blanched
- Take 3-4 ea. Garlic cloves, peeled
- Make ready 4-5 slices Bread (white part only) soaked in cold water
- Make ready 1/2 cup Extra Virgin Olive Oil from Spain
- Get 2 Tbsp. Sherry vinegar
- Make ready 2 – 2 ½ cups Water, cold
- Get as needed Salt
- Prepare as needed Ground black pepper
- Get as needed White seedless grapes for garnishing
Instructions to make Ajo Blanco: chilled Spanish almond and garlic soup with grapes:
- In a food processor blend the almonds and garlic, add the soaked and drained bread, add Extra Virgin Olive Oil from Spain, vinegar and water, season, check the texture, as it might need more Extra Virgin Olive Oil from Spain or vinegar.
- Refrigerate and serve chilled with the grapes floating on top.
So that is going to wrap it up with this special food ajo blanco: chilled spanish almond and garlic soup with grapes recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
