Spanish Almond Soup (Ajoblanco)

Every year, in the town of Almáchar (Andalusia), on September 2nd, they hold a festival to celebrate this dish, which originates from traditional Andalusian cuisine.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Nuts, almonds, blanched

  • 4 slice Bread, wheat

  • 1 spoon Alcohol, Whisky

  • 3 pods Garlic, fresh

  • 5 spoon Oil, olive

  • 5 dl Water

  • 4 pinch Salt, table

Steps

  1. Soak the bread in a little cold water for 5 minutes. Peel the garlic and slice it thinly. Drain the bread and squeeze it well. In a food processor, add the bread, garlic, and almonds, and blend everything into a smooth mixture.

  2. Reduce the blending speed and slowly pour in the olive oil while blending until a smooth paste forms. Then add cold water and sherry, season with salt, and continue mixing until a creamy soup is formed.

  3. Pour the mixture into a larger bowl, cover it, and refrigerate for at least one hour to cool.

  4. Before serving, drizzle the chilled soup with olive oil and garnish as desired (e.g., with a sprig of mint). Serve in deep bowls and enjoy.

Nutrition Information (Per 100g)

  • Calories: 502.95 kcal
  • Fat: 40 g
    • Saturated Fat: 2.84 g
  • Carbohydrates: 23.83 g
    • Sugars: 3.5 g
  • Protein: 14.21 g
  • Fiber: 5.46 g

Advice

The soup can be served with grapes or slices of melon.