Ajoblanco (spanish Central Andalusian Cold Almond Soup) Recipe


  • 1/2 lb crusty white bread crusts cut off
  •     Water to soak the bread
  • 1/4 lb raw (not toasted) peeled almonds
  • 2 x garlic cloves
  • 7 c. cool water
  • 1 c. extra virgin olive oil
  •     Vinegar - (red wine or possibly sherry vinegar preferred)
  •     Garnish (see below)


Garnish: In Malaga It Is Customary To Serve Ajoblanco With Peeled And Seeded Grapes, Or Possibly Apple Slices. Melon, Small Shrimps Or Possibly Sliced, Roasted Almonds Also Go Very…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Found Country:US image description
Back to top