Ajoblanco Extremeño

Name: Ajoblanco Extremeño
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 4 garlic cloves; 3.5 oz (100 grams) blanched raw almonds; 2.5 oz (70 grams) bread crumbs; 3 1/4 cups cold water (750 ml); 1 tablespoon vinegar; 3 1/2 tablespoons extra virgin olive oil (50 ml); 1 pinch salt

Esteban Perez @cook_20078143

Hi, here’s a recipe that reminds me of the one my uncle used to make. My mom made it too—these are flavors to always remember. It’s a garlic soup you can serve in a bowl with some pieces of bread, or in a glass like gazpacho, always nice and cold.

Esteban Perez @cook_20078143

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Ingredients

15 minutes

Serves 4 servings

4garlic cloves
3.5 oz (100 grams)blanched raw almonds
2.5 oz (70 grams)bread crumbs
3 1/4 cupscold water (750 ml)
1 tablespoonvinegar
3 1/2 tablespoonsextra virgin olive oil (50 ml)
1 pinchsalt

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Steps

15 minutes

1

Soak the bread crumbs in the water.
2

In a blender jar, add the almonds with a little water, salt, and vinegar. Blend everything until you have a smooth paste, then slowly add the olive oil as if making aioli.
3

Add this mixture to the container with the soaked bread, and blend everything together until smooth and liquid.
4

Adjust the salt and vinegar to taste, and add a little more water if you want a thinner consistency.