The best way of creating a harmony with this famous cold soup from Andalusia is with a dry white Muscatel, for example, from Málaga.
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Ajoblanco (Almond and Garlic Cold Soup)
Preparation
Crush the garlic cloves with the pepper and salt, preferably in a mortar, if not in the processor. Soak the breadcrumbs in water, then drain and add with the almonds to the garlic mixture. Continue to crush (or grind). Gradually pour in the olive oil while working and continue until the mixture is fluid and smooth. Gradually add the water until the desired density. Add the vinegar and extra salt if necessary. Chill in the refrigerator.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Presentation
Serve cold with two or three grapes per person.
Nutritional Facts
Energy (kcal): 1,019
Energy (kJ): 4,265
Proteins (g) 14.4
Fat (g): 89.7
Carbohydrates (g): 35.5
Vitamin E (mg): 13,2
Phosphorus (mg): 317,1
Magnesium (mg): 150,3
Information provided by: The Spanish Nutrition Foundation (FEN)
20 to 30 minutes
- 4 garlic cloves, peeled
- Pepper
- Salt
- 200 gr almonds, peeled
- 200 gr white breadcrumbs
- 250 gr Spanish extra virgin olive oil
- 1 l water
- 3 tbs wine vinegar
- 200 gr white grapes
- 4 garlic cloves, peeled
- Pepper
- Salt
- 7.055 oz almonds, peeled
- 7.055 oz white breadcrumbs
- 8.818 oz Spanish extra virgin olive oil
- 1.76 pint water
- 3 tbs wine vinegar
- 7.055 oz white grapes
- 4 garlic cloves, peeled
- Pepper
- Salt
- 0.95 cup almonds, peeled
- 0.95 cup white breadcrumbs
- 1.18 cup Spanish extra virgin olive oil
- 4.352 cup water
- 3 tbs wine vinegar
- 0.95 cup white grapes
Wine match