This Ajo Blanco is a chilled almond soup from Spain, a bit like gazpacho. It’s perfect on really hot days and is vegan and gluten-free. I would definitely describe this as healthy though if you’re trying to cut back on calories then maybe look elsewhere. There are over 1000 calories worth of nuts alone in this small batch and that isn’t counting the oil. Though they’re all the healthy fats that we should be eating everyday. The recipe, from this months BBC Good Food Magazine, is meant for 6 so maybe it’s not so bad. Though I found that those would want to be 6 very small bowls as this batch gave me 3 servings you see here.
The recipe says to blend all the ingredients together until smooth and chill. I Foresaw issues there though as my blender isn’t great and recently leaks. My spice grinder grinds nuts to rush really easily though so I used that instead and blitzed everything together with a hand blender just in case. I also blanched the almonds myself because they start to lose flavour as soon as they lose their skins. This wasn’t hard but did take a bit of time so you can just buy the blanched ones if you like or enlist some helpers with the blanching.
- 200 g blanched almonds
- 1 and a half cloves of garlic, finely grated
- 1 and a half tbsp red wine vinegar
- 1 tsp sea salt flakes
- 350 ml water
- 50 ml extra virgin olive oil, plus extra to garnish
- sprinkling of freshly ground black pepper
- Going the almonds in a spice grinder until they are a fine powder and add them to a bowl.
- Add the garlic, vinegar, oil, salt and water and blitz with a hand blender.
- Chill in the fridge for at least half an hour and serve.
- Garnish each bowl with a drizzle of olive oiled a pinch of black pepper.