Ajoblanco de Malaga - edible Southeastern Massachusetts

Name: Ajoblanco de Malaga - edible Southeastern Massachusetts
Ingredients: 2/3 cup blanched raw almonds; 1 small clove garlic; 3 cups water; 5 ounces (about 1 1/2 cups) torn-up robust white bread (use half of the interior of a good-quality pound loaf); 1/2 cup of Spanish (or other high quality) extra-virgin olive oil; 1/2 teaspoon kosher or coarse sea salt, or to taste; 2 tablespoons of white wine vinegar

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by SUZETTE MARTINEZ STANDRING Literally translated, this “white garlic” soup hails, lush and bold, from the south of Spain. Take note that the taste of garlic w

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Ingredients

2/3 cup blanched raw almonds
1 small clove garlic
3 cups water
5 ounces (about 1 1/2 cups) torn-up robust white bread (use half of the interior of a good-quality pound loaf)
1/2 cup of Spanish (or other high quality) extra-virgin olive oil
1/2 teaspoon kosher or coarse sea salt, or to taste
2 tablespoons of white wine vinegar