Annie B's Spanish Kitchen - Ajo Blanco     (Chilled White Garlic & Almond Gazpacho)         </iframe>" data-provider-name="YouTube"        

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


        

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
       

 Home RSS      A staple of workers in the fields, Ajo Blanco not only cooled people from the heat of the sun but also gave them an energy boost from of the almonds. Don't be fooled by the colour, just as in an authentic Carbonara the recipe has absolutely no cream. It all comes from the emulsion between the garlic, olive oil, water and almonds.    Part 2 - Ajo Blanco    Serves 8    Great starter for a summer, Spanish themed dinner party. It’s quick and can be prepared in advance.      

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Ingredients   Grapes - bunch  Apple - 1, cored and quartered  Stale Bread - couple of thick slices, soaked in water until soft  Garlic - 3-4 cloves, peeled  Blanched Almonds - 200g  Cold Water - 600ml  Extra Virgin Olive Oil - 150ml  Sherry Vinegar - 8 tsp  Salt      Method   Grapes - wash, halve, de-seed and freeze  Apple, Bread, Garlic, Almonds - blend until a paste has formed  Cold Water - add while the motor is running slowly  Olive Oil, Sherry Vinegar, Salt - add to the blender after the water  Turn the motor off after all ingredients are well blended and taste. Add further ingredients to taste  Transfer soup to a jug/bowl and chill for a minimum of 2 hours. Serve with the frozen grapes on top     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummy with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Annie B's Spanish Kitchen - Ajo Blanco

(Chilled White Garlic & Almond Gazpacho)

ajoblanco1

A staple of workers in the fields, Ajo Blanco not only cooled people from the heat of the sun but also gave them an energy boost from of the almonds. Don't be fooled by the colour, just as in an authentic Carbonara the recipe has absolutely no cream. It all comes from the emulsion between the garlic, olive oil, water and almonds. 

Part 2 - Ajo Blanco

Serves 8

Great starter for a summer, Spanish themed dinner party. It’s quick and can be prepared in advance.

ajoblanco2
ajoblanco3

Ingredients

Grapes - bunch

Apple - 1, cored and quartered

Stale Bread - couple of thick slices, soaked in water until soft

Garlic - 3-4 cloves, peeled

Blanched Almonds - 200g

Cold Water - 600ml

Extra Virgin Olive Oil - 150ml

Sherry Vinegar - 8 tsp

Salt

 

Method

Grapes - wash, halve, de-seed and freeze

Apple, Bread, Garlic, Almonds - blend until a paste has formed

Cold Water - add while the motor is running slowly

Olive Oil, Sherry Vinegar, Salt - add to the blender after the water

Turn the motor off after all ingredients are well blended and taste. Add further ingredients to taste

Transfer soup to a jug/bowl and chill for a minimum of 2 hours. Serve with the frozen grapes on top

ajoblanco4