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Ajo Blanco recipe: this vegan cold Spanish soup with garlic and bread is a great idea for your summer dinner
- Preparation time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Spanish
Soften the bread with a little water and remove crusts.
Put the garlic and almonds into the mortar with a bit of salt and grind until obtaining a paste.
Add the bread, a drizzle of oil, the vinegar and cold water, so that you can eat the ajoblanco right away at the proper temperature.
Once you obtain the desired texture, serve it in individual bowls.
It’s traditionally accompanied with muscat grapes, pieces of melon, as well as jamón or anchovies.
If you don’t have a mortar and pestle, you can use a blender.
Blend the garlic and almonds with a bit water and then add the other ingredients.
Pass it through a sieve and you’re ready.