Ajoblanco (Chilled Almond and Garlic Soup)

Food Recipes from around the world

Category: Soup - (563)
Origin: Spain
Source: Saveur

Pungent raw garlic shines in this bracing, no-cook Spanish soup of garlic, bread, and puréed almonds. The dish, one of Spain's oldest cold soups (which include gazpacho and salmorejo), dates to the eighth century. Servings: 8

Ingredients:

- 3 1/4 cups ice-cold water
- 2 1/4 cups blanched almonds
- 6 cloves garlic, peeled
-1 (6-oz.) baguette, crusts removed, torn into pieces
- 1/2 cup olive oil, plus more
- 2 1/2 tbsp. sherry vinegar
- 2 drops almond extract
- Kosher salt, to taste
- Halved green grapes, for garnish (optional)

Preparation:

- Combine 2 cups water, the almonds, garlic, and bread in a food processor and let sit until bread is softened, 4–5 minutes; purée until smooth.
- With the motor running, add remaining water, the oil, vinegar, extract, and salt; purée until soup is emulsified. Ladle soup into bowls and drizzle with more oil; garnish with grapes, if you like.