Ajo Blanco
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Garlic (clove, chopped)1 cup
Whole Blanched Almonds1 cup
Whole Milk3 tbsps
Red Wine Vinegar (plus more)1 cup
Almond (sliced)Directions:
1
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt
2
Cover and chill for at least 6 hours and up to 1 day
3
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth
4
With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified
5
Season with salt, pepper, and more vinegar, if desired
6
Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours
7
DO AHEAD: Soup can be made 1 day ahead
8
Keep chilled
9
Preheat oven to 350°F
10
Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes
11
Let cool
12
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar
13
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt
14
Cover and chill for at least 6 hours and up to 1 day
15
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth
16
With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified
17
Season with salt, pepper, and more vinegar, if desired
18
Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours
19
DO AHEAD: Soup can be made 1 day ahead
20
Keep chilled
21
Preheat oven to 350°F
22
Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes
23
Let cool
24
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar