Ajoblanco (Chilled Almond Soup) with Sardines - Wine & Spirits Magazine
www.wineandspiritsmagazine.com
Chef Seamus Mullen, Boqueria, NYC
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wineandspiritsmagazine.com.
Ingredients
- 1 cup toasted Marcona almonds
- 2 cups torn pieces of stale white bread, crust removed
- 2 cloves garlic
- 1/4 cup fino Sherry
- 1/4 cup sherry vinegar
- 1 cup water
- 1 extra-virgin olive oil
- 4 sardine fillets
- 1 tsp extra-virgin olive oil
- 1/4 cup chickpea flour
- Whole Marcona almonds
- 8 green grapes, halved
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