Ajoblanco

Name: Ajoblanco
Ingredients: 5 oz. raw almonds, without skins.; Garlic (one or two cloves, your call. I suggest you start easy and add more as you go); 6 tablespoons good olive oil; 2 tablespoons Sherry vinegar; 6.5 oz. bread, crusts off, stale if you have it but don t go crazy if you don t; salt to taste; cold water; Grapes or(less traditionally) cubes of Granny Smith apples, melon or stoned cherries to serve

8 ingredients

1 steps

Ingredients

5 oz. raw almonds, without skins.
Garlic (one or two cloves, your call. I suggest you start easy and add more as you go)
6 tablespoons good olive oil
2 tablespoons Sherry vinegar
6.5 oz. bread, crusts off, stale if you have it but don t go crazy if you don t
salt to taste
cold water
Grapes or(less traditionally) cubes of Granny Smith apples, melon or stoned cherries to serve

Directions

1

{"0":"Soak the bread in water if it s stale, and if not then don t bother.","1":"Throw the almonds into a food processor and grind them as finely as possible. Now add the garlic, bread (squeezed out if it was soaked), salt, olive oil and a bit of water and pulse til you have a paste.","2":"Add iced water and pulse again, and then just add water until you have the consistency you like. I think ajoblanco should be thin and drinkable, like gazpacho, but there is a school of thought that favours the spoonable, slightly thicker stuff.","3":"Add the vinegar, adjust the salt, and chill it thoroughly.","5":"When it s time to eat, check again for salt and vinegar, since the cold might have numbed their taste. Serve in soup bowls, scatter a few seeded grapes or stoned cherries, and leave the olive oil on the table for the drizzlers."}