Ajoblanco (Chilled Almond and Garlic Soup)
Pungent raw garlic shines in this no-cook soup adapted from Claudia Roden's The Food of Spain (Ecco, 2011).
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.saveur.com.
Cooking tools:
- Food processor
- Ladle
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 3 1⁄4 cups ice-cold water
- 2 1⁄4 cups blanched almonds
- 6 cloves garlic, peeled
- 1 (6-oz.) baguette, crusts removed, torn into pieces
- 1⁄2 cup olive oil, plus more
- 2 1⁄2 tbsp. sherry vinegar
- 2 drops almond extract
- Kosher salt, to taste
- Halved green grapes, for garnish (optional)
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