Ajo Blanco with Pickled Green Pepper Relish

Name: Ajo Blanco with Pickled Green Pepper Relish
Yield: Serves 4
Cuisine: Spain
Ingredients: 2 green bell peppers; White pepper; 1 tsp drained pickled green peppercorns; 2 cups [480 ml] cold water; 2 cups [100 g] fresh sourdough bread crumbs; 2 tsp sea salt; Scant 1 cup [200 ml] extra-virgin olive oil; 2 to 3 Tbsp white balsamic or sherry vinegar, to taste; 2 Tbsp sea salt; 1 Tbsp drained baby capers; Olive oil; 2 Tbsp granulated sugar; 1 heaping cup [150 g] blanched almonds; 6 garlic cloves, peeled; Handful of flat-leaf parsley leaves, to garnish; 5 Tbsp [75 ml] white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

A chilled Spanish soup made from almonds and garlic. Simple and pale, but elegantly filling. You’ll only need a small portion.

Ingredients

For the green pepper relish

2 green bell peppers
Olive oil
5 Tbsp [75 ml

Europe
Spain
Lunch
Soup
Mediterranean
Vegan

Method

Preheat the oven to 400°F [200°C]. To make the green pepper relish, place the green bell peppers on a baking sheet, toss in a little olive oil and roast in the oven for