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Ajoblanco

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.

Ingredients
  

  • 3 slices day-old baguette cut into cubes (just shy of 1 cup)
  • 3 cups water
  • 3/4 cup raw almonds peeled and soaked overnight*
  • 1 to 2 garlic cloves
  • 3 to 4 tablespoons wine vinegar or apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • sea salt to taste
  • green grapes halved, for optional garnish

Instructions
 

  • Place bread cubes in a bowl, pour the water over and let soak a few minutes.
  • Pour everything (save the optional grape garnish) into a blender or food processor. Blitz until absolutely smooth and gorgeous. Taste and add salt and additional vinegar as needed.
  • Pour into an airtight container and refrigerate overnight. It improves in flavor.
  • Serve chilled. To garnish, float halved green grapes, cut side up, on top.

Notes

*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.