ALMOND SOUP - Ajo Blanco
This zesty chilled soup from south Spain is peasant food at its healthiest. It is known as white gazpacho that boost immune system (with much garlic you can handle) and is delight for your taste buds.
4 ounce almond meal
3 cup water
1 cup almonds, soaked and blanched
1 small cucumber, pilled and chopped
½ apple, pilled and chopped
5 tablespoon olive oil
1½ tablespoon apple cider vinegar
salt and cayenne pepper , to taste
garlic, to taste
A food processor is essential, unless you are prepared to spend time pounding all ingredients for this soup by hand. Then you’ll find this Spanish soup is simple to make and refreshing. 1. TAKE almond meal and pour 2/3 cup of the water on top. Leave to stand for 5 minutes. 2. PUT the almonds and garlic in the blender or food processor and process until finally ground. Blend in the soaked meal. 3. gradually ADD oil until mixture forms a smooth paste. Follow by vinegar and remaining of water and process until smooth. 4. TRANSFER to a bowl and season with salt and pepper, adding a little more water if too thick. CHILL for couple hours to integrate flavors. SERVE ith the almonds and grape halves scattered on top.