Jaíne Mackievicz's Ajo Blanco - A Delightful Summer Soup
California-style Ajo Blanco incorporates almonds, cucumbers, celery, garlic and green apple into a creamy, dreamy and refreshing summer soup.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 1 cup blanched almonds
- 1 large Persian cucumber (peeled and chopped)
- 2 celery stalks (chopped)
- ½ green apple (preferably Granny Smith, cored and chopped)
- 2 slices of country bread (crusts removed)
- 1 cup water (or ½ cup, depending on desired thickness)
- *can substitute with almond milk
- 1 large garlic clove (or more)
- 1 tsp kosher salt + more to adjust
- Green grapes
- Extra virgin olive oil
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