Chilled Walnut Ajoblanco Soup with Vermouth Gelatin

Name: Chilled Walnut Ajoblanco Soup with Vermouth Gelatin
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 3/4 cup walnuts (about 100 grams); 2 1/4 ounces white bread, crust removed (about 60 grams); 1 garlic clove; 1 1/2 cups cold water (about 350 ml); lemon; salt and extra virgin olive oil (EVOO); anchovies for topping; 2 sheets gelatin; 1/2 cup vermouth (about 125 ml)

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

This time, enjoy a deliciously cold ajoblanco cream soup, perfect for summer. If you want to try something different, you can make a vermouth gelatin to serve with it for a sophisticated touch.

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

This time, enjoy a deliciously cold ajoblanco cream soup, perfect for summer. If you want to try something different, you can make a vermouth gelatin to serve with it for a sophisticated touch.

Saved

Ingredients

15 min

Serves 2 servings

3/4 cupwalnuts (about 100 grams)
2 1/4 ounceswhite bread, crust removed (about 60 grams)
1garlic clove
1 1/2 cupscold water (about 350 ml)
lemon
salt and extra virgin olive oil (EVOO)
anchovies for topping
For the vermouth gelatin:
2 sheetsgelatin
1/2 cupvermouth (about 125 ml)

Saved

Steps

15 min

1

To make the vermouth gelatin, soak the gelatin sheets in water for about 10 minutes. Heat the vermouth until hot but not boiling, then add the softened gelatin and stir until fully dissolved. Pour into a small container so you can cut it into small cubes once set. Refrigerate for about 4 hours, or ideally overnight, until firm.
2

For the soup, blend all the ingredients together. Adjust the amount of lemon, EVOO, and salt to your taste, but remember this is ajoblanco, so the garlic flavor should stand out.
3

Serve the soup topped with anchovies, vermouth gelatin cubes, and a drizzle of EVOO.