Soups & creams
Malaga ajoblanco
Cold almond and garlic cream served with grapes, refreshing and elegant.
VegetarianVegan
Ingredients
- 200 g raw peeled almonds
- 100 g day-old white bread
- 1 small garlic clove
- 80 g extra virgin olive oil
- 20 g sherry vinegar
- 700 g very cold water
- Salt to taste
- Grapes or melon to serve
Step-by-step
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- Put the almonds and the garlic in the mixing bowl and blend 20 sec/speed 10.
- Add the soaked and drained bread and the salt and blend 20 sec/speed 8.
- Add half of the water and blend 1 min/speed 10.
- With the machine at speed 5, pour the oil slowly through the lid opening to emulsify.
- Add the vinegar and the rest of the water and mix 30 sec/speed 6.
- Strain if you want it very smooth and refrigerate at least 2 hours.
- Serve very cold with halved grapes on top.
Tips
- Soak the almonds the day before for a silkier texture.
- For a gluten-free version omit the bread or use gluten-free bread.
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