Ajo blanco Malagueño Recipe

Cold soup from the south of Spain , perfect starter on a hot day.

  • Preparation
    2mins
  • Cooking time
    5mins
  • Rest time
    30mins
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Ingredients

Pour people
  • Whole almonds : 100 g
  • Garlic clove(s) : 2 whole
  • Water : 1 L
  • Bread slice(s) : 2 whole
  • Olive oil : 100 ml
  • White wine vinegar : 30 ml
  • Fine salt : 3 pinch(es)
  • Green grape(s) : 50 g
  • Flat leaf parsley : 0 bunch

Method

  • 1. FOR THE SOUP

    Keep the water in the refrigerator

    Peel and slightly crush the garlic.

    Remove the crust from the bread slices.An soak it in water

    In a pestle and mortar or blender make a paste with the almonds and garlic , add the bread .Slowly incorporate the oil and vinegar. Finish the soup adding the cold water and salt , keep in the fridge until need it.

  • 2. TO SERVE

    Serve the soup straight away from the fridge , top with some grapes and few leaves of parsley

Chef's tip

«This soup could be made as thick as you like depending on the water you add , try it a bit thicker and use it as a dip with a nice slice of bread.»

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