Ajo Blanco

A white version of gazpacho, made with almonds and garlic. One of the most refreshing starters found in Spanish cuisine.

Ingredients

300 gr day old white italian bread

115 gr / 1 cup whole blanched almonds

3-4 garlic cloves

120 ml / 1/2 cup olive oil

80 ml / 1/3 cup white wine vinegar

350 – 400 ml stock or water

Directions

Remove crust and soak bread in cold water for 5 minutes.

Meanwhile place the almonds and garlic in a food processor and process until ground.

Squeeze the bread to remove any water excess and add to ground almonds and process to a smooth paste.

With the motor running, add the oil in a slow stream until the mixture is the consistency of thick mayonnaise.

Mix the vinegar with 350 ml stock / water.

Slowly add it to the soup. If needed add more stock or water.

Refrigerate for at least 2 hours. The soup thickens on refrigeration so add more stock or water to reach the desired consistency.