Cordoban Ajo Blanco (Chilled Almond Soup)

Name: Cordoban Ajo Blanco (Chilled Almond Soup)
Total time: 600 s
Yield: Serves 2-3 servings
Ingredients: 10-14 oz Marcona almonds (about 300-400 grams); 9-11 oz day-old bread (about 250-300 grams); 3-4 tablespoons extra virgin olive oil; 1-2 teaspoons white wine vinegar (to taste); 1/2 teaspoon salt; 1 garlic clove, germ removed; Sherry vinegar (optional); Orange (optional); 2 cups water (about 480 ml)

Antonio-José @Antonio_jose

Barcelona.

Cordoban Ajo Blanco (Chilled Almond Soup)

Antonio-José @Antonio_jose

Saved

Ingredients

10 min + chilling

Serves 2-3 servings

10-14 ozMarcona almonds (about 300-400 grams)
9-11 ozday-old bread (about 250-300 grams)
3-4 tablespoonsextra virgin olive oil
1-2 teaspoonswhite wine vinegar (to taste)
1/2 teaspoonsalt
1garlic clove, germ removed
Sherry vinegar (optional)
Orange (optional)
2 cupswater (about 480 ml)

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Steps

10 min + chilling

1

Place all the ingredients except the sherry vinegar and salt in a blender and blend until very smooth. Strain and set aside.
2

Adjust the salt and add sherry vinegar to taste, then chill in the refrigerator.
3

Peel the orange and cut into small pieces. Serve the soup topped with a few drops of olive oil and orange pieces. Enjoy!
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