Sopa De Ajo Blanco Chilled Garlic Soup.
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 ounces blanched peeled almonds
- 6 slices stale baguette or 6 slices white bread, crusts removed
- 4 -5 peeled garlic cloves
- 6 cups water, COLD
- 7 tablespoons extra virgin Spanish olive oil
- 4 -5 tablespoons spanish sherry wine vinegar
- salt
directions
- If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
- almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
- Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
- to two cups cold water to soak.
- While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
- a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
- from water and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to.
- processor or blender. Blend or pulse on high. While blending, slowly drizzle olive oil, then vinegar,.
- and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
- Pour into a container or bowl. Seal and chill at least two to three hours or overnight. Serve inches.
- chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
- NOTE – Traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
- substitute olive oil drops.
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