Ajoblanco Malagueño

Ingredients

• 100 g blanched almonds - ideally Marcona almonds
• 2 slices stale white bread - crust removed
• 2 cloves garlic - adjust to taste
• 60 ml extra virgin olive oil - plus more for drizzling
• 500 ml cold water - adjust for desired consistency
• 1 tbsp sherry vinegar - to taste
• salt to taste sea salt - preferably flaky salt
• 1 small cucumber - finely diced, for garnish
• 2 tbsp grapes - white grapes, halved for garnish

Step-by-step instructions

1. In a blender, combine the blanched almonds, stale bread, garlic, and a pinch of salt. Blend until finely ground.
2. Gradually add the cold water while blending until you achieve a smooth consistency. You can adjust the water quantity based on how thick or thin you prefer the soup.
3. With the blender running, slowly drizzle in the olive oil until it is fully incorporated and the soup is creamy.
4. Add the sherry vinegar to taste, and blend again. Adjust salt if necessary.
5. Chill the Ajoblanco in the refrigerator for at least 30 minutes before serving.

Serving suggestion

Serve chilled in bowls, drizzled with more olive oil and garnished with diced cucumber and halved grapes. Pair with a chilled glass of Fino sherry.

Nutrition per serving (estimated)

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