recipe from La Cocina de Babette
Ajoblanco is considered a summer soup. However, the ingredients — almonds garlic, olive oil, vinegar — are not seasonal. It’s a gutsy soup to be enjoyed any time and a brilliant use for stale bread, besides.
*Why peel the almonds? For looks and flavor. Peeling the nuts’ dark, slightly tannic skin makes for a white, creamy, slightly sweet soup. And it’s fun and easy to do, once you know the trick. Pour almonds into a small heatproof bowl. Cover with boiling water and leave for 15 minutes. Drain. Pinch almonds between your fingers. Skins will slip off off, leaving you perfect, pale bare nut kernels.