Advertisement
Chilled almond soup
Ajo bianco
Preparation info
- For
4
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
This soup, invented by the Moors to counteract Andalucía’s baking hot summers, can look divinely minimalist served in white bowls afloat with white muscatel grapes. It makes a refreshing change from some of Andalucía’s stronger flavours, as the almond is extremely subtle.
Ingredients
250 g 9 oz 3 cloves
Method
- Finely grind the almonds and garlic in a blender. Add the breadcrumbs, water, vinegar and salt and blend for 2 minutes until smooth.
- Slowly add the olive oil, while continuing to blend, until you have a creamy liquid. Refrigerate for at least 1 hour.
- Serve in individual soup bowls, with a grape or two and a light drizzle of extra virgin olive oil in e