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Ajo blanco

A combo of https://spanishsabores.com/ajo-blanco-recipe-chilled-almond-soup/ and https://www.epicurious.com/recipes/food/views/ajo-blanco-51149080

Basically use a whole cup of almonds like in the first recipe, but put an apple and grapes into the soup blend like the 2nd recipe. Good with sherry or red wine vinegar. Never bothered soaking everything like in the 2nd recipe, just soaked the almonds.

Soak 1 cup almonds overnight. Put drained almonds into blender and then add:

  • 1 peeled, cored and diced Granny Smith apple
  • 1 cup green grapes
  • Some (ideally a bit dry and stale) white bread (sans crusts) — one original recipe called for 3 cups the other for 2 slices – how much you use will determine how thick the soup is and how much you need to thin it out with water. Also, usually use Whole Foods baguette — used their sourdough boule once and it tasted rank.
  • 1 clove garlic
  • 1/2 cup whole milk
  • 3/4 cup Spanish EVOO
  • Generous pinch of salt and freshly ground black pepper
  • Vinegar: either 2-4tsp sherry vinegar (more authentic) or 3 tbsp red wine vinegar (punchier)
  • Puree, slowly at first and then at high speed to create smooth soup
  • At this point it is probably very thick and when chilled in the fridge will get thicker still. Add water until you get a thinner texture you like, probably a cup at least.

Nutrition

Estimated, per serving

  • Servings: 6
  • Serving size: 1 bowl (~1.5 cups)
  • Calories: 455
  • Protein: 7 g
  • Carbs: 21 g
  • Fat: 40 g
  • Saturated fat: 5 g
  • Fiber: 4 g
  • Total sugar: 10 g
  • Sodium: 260 mg