Ajo blanco is a spanish starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.
Ingredients
- 150g White bread
- 200g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Method
Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
Blend the ingredients together with 350ml water and 1 tsp salt.
Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
Want to watch it come together? See the full walkthrough.
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