Delicooks

castellano

Home > Recipes > > Ajoblanco (Almond gazpacho)

Ajoblanco (Almond gazpacho)

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 3,00 €
Method:: 10 min.

Ingredients

300 gr. ground almonds
1/2 clove garlic
1 liter cold water
Ice
1 tablespoon olive oil
30 gr. slivers of cured ham
100 gr. peeled grapes
50 gr. toasted almonds

Method

Place ground or whole almonds in a bowl of ice water with garlic and ice, and leave to stand overnight, or at least a couple of hours.
Next morning, blend all the ingredients until a thick cream forms. Season and strain through a Chinois (a conical sieve with an extremely fine mesh).
Serve as an appetizer and accompany with a few slivers of cured Iberian ham, toasted almonds and peeled grapes. Add a dash of olive oil at the last minute.

Tip

Serve this tasty cold soup with a thin crisp toast for a great, refreshing summer appetizer. You can serve with a sweet wine jelly, making sure to burn off the alcohol.

Recommended wine

This is a typical Malagan dish so we recommend a local white wine made from Alexandria Muscatel – a very aromatic grape with a touch of herbs and minerals from the Axarquia region of Malaga. It’s a delicious dry full-bodied wine, well structured and with a remarkable acidity. For example, Arinyas Seco Blanco Monovarietal from Bodegas Bentomiz of D. O. Málaga.

Comments

Search for recipes

Search with google

Register
1. Receive special offers.
2. Receive special news.
Register now for free
RSS

All

Recipes

Products

People

Travel

Healthy living

Style

subscribe

What is RSS, and how does it work?