Ajoblanco
This is a beautiful decadent Spanish recipe, everyone makes it slightly different, and here is how I made mine.
It's widely known as ajoblanco, gazpacho blanco or Mazzamora. Traditionally it's made with almonds, but I decided to try it with Cashews and it turned out delicate and creamy.
Ajoblanco
This is a beautiful decadent Spanish recipe, everyone makes it slightly different, and here is how I made mine.
It's widely known as ajoblanco, gazpacho blanco or Mazzamora. Traditionally it's made with almonds, but I decided to try it with Cashews and it turned out delicate and creamy.
Open in Cookpad AppSteps
- 1
Cover the cashews with boiling water and leave to soak over night.
- 2
Once they are soft, in a pan heat up the oil with the chopped garlic, just don't let the garlic brown, but rather a minute or so in the heat so it takes of the strong taste.
- 3
In the cashews add salt to taste, the sherry vinegar, oil and garlic.
- 4
Blend really well for a long time until the texture is like thick cream.
- 5
Taste for seasoning. Adjust accordingly.
Add some crushed ice and blend again so you chill it and slightly thin it.
You can then pass it through a sieve to remove any crumbs that didn't blend well.
- 6
As a garnish I used:
Plenty of sliced grapes, they work so well.
Tuna truffle tartar
Crispy fried onion
Balsamic reduction drizzles
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