Ajo blanco with mixed herb oil
Ajo blanco is a classic Spanish cold soup, typically found in the Granada and Málaga regions. Made with blanched almonds it has a very silky, creamy texture, with a flavour that’s highly seasoned with garlic, salt and sherry vinegar. It’s perfect for warm weather and makes a lovely light lunch or starter. Try adding an ice cube to each bowl if the weather is particularly hot. We've garnished our ajo blanco with a mixed herb oil, which you can make yourself by following this recipe.
Ingredients
Metric
Imperial
- 75g of white bread, slightly stale, crusts removed
- 1 dash of milk
- 200g of blanched almonds
- 400ml of ice cold water
- 2 garlic cloves, roughly chopped
- 150ml of olive oil
- 1 tbsp of sherry vinegar
- 8 grapes, halved, to garnish
- mixed herb oil, to serve
- white pepper to season
Method
Tear the bread into pieces and combine with the milk. Set aside to soak
- 75g of white bread, slightly stale, crusts removed
- 1 dash of milk
Toast the almonds in a dry pan until they're starting to turn golden in patches. Set aside some for garnish – a few for each bowl
- 200g of blanched almonds
Transfer the remaining almonds to a blender. Squeeze out the bread and add it too, then add a splash of water and blend until you have a paste
With the motor running, slowly add the water
- 400ml of ice cold water
Then add the garlic, oil and vinegar and blend until smooth. Season really well with salt and white pepper
- 2 garlic cloves, roughly chopped
- 150ml of olive oil
- 1 tbsp of sherry vinegar
Strain the soup through a fine sieve then transfer to the fridge until well chilled
To serve, divide between bowls, top with the grapes and dots of herb oil
- 8 grapes, halved, to garnish
- mixed herb oil, to serve
- white pepper to season
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