Ajo blanco

Method3 steps

1. 1

   Step 1: Put the 150 g torn white bread in a bowl and add the first 350 ml water. Leave to soak for 10 minutes; keep the bread and its soaking liquid together.

   Soak bread · 10 minUses 150 g torn white bread · First 350 ml water for bread soaking

2. 2

   Step 2: Blend the soaked bread and its liquid with the 200 g blanched almonds, 50 ml olive oil, garlic clove (1), 1½ tbsp red wine vinegar and 1 tsp salt. Add the remaining 350 ml water and blend until smooth.

   Uses All softened bread with its first 350 ml water · 200 g blanched almonds · 50 ml extra virgin olive oil · 1 garlic clove · 1½ tbsp red wine vinegar · 1 tsp salt · Remaining 350 ml water for blending

3. 3

   Step 3: Refrigerate the blended soup for about 1 hour, until cold. Serve with an additional drizzle of olive oil and black pepper to taste.

   Chill almond soup · 60 minUses Complete blended soup · Additional olive-oil drizzle for serving; amount not specified · Black pepper to taste