Best Ajoblanco Cold Spanish Almond Soup Recipes

AJO BLANCO (SPANISH ALMOND SOUP)

Steps:

• Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
• Add the almonds, garlic and apple and blend until smooth.
• Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
• Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
• Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
• To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.

AJO BLANCO RECIPE - CHILLED ALMOND SOUP

Steps:

• Place the stale bread into the blender and cover with the cold water and vinegar
• Add the strained almonds, diced apple, and garlic
• Pulse in the blender until smooth
• Taste and adjust for salt and vinegar
• Add ice if serving immediately (to make sure it's fully chilled)
• While blending, slowly add the olive oil
• Taste and adjust seasoning
• Chill in the fridge if you have time
• To serve, top with sliced green grapes

SOPA AJOBLANCO

Steps:

• Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.