Ajo Blanco

By Leanne Kitchen

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Chill out with this simple gazpacho soup that is the perfect antidote to a hot summers day.

All you have to do is throw all your ingredients of Ajo Blanco

  1. 100g piece day-old rustic bread, crusts removed
  2. 3 cloves garlic, crushed
  3. 240g (1 1/2 cups) whole blanched almonds
  4. 80ml (1/3 cup) sherry vinegar (see note)
  5. 100ml extra virgin olive oil
  6. 175g (1 cup) seedless green grapes, thinly sliced
  7. 45g (1/3 cup) slivered almonds, roasted

The instruction how to make Ajo Blanco

  1. Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.
  2. Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.
  3. Ladle soup among bowls. Scatter with grapes and slivered almonds.

Nutritions of Ajo Blanco

fatContent: 479.434 calories
saturatedFatContent: 40 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 12 grams protein

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