Ajo Blanco

From: http://www.deliaonline.com/recipes/type-of-dish/soups/ajo-blanco-chilled-almond-soup.html.
Serves 4.

Note: if you're multiplying this up it is best to stick to this batch size as otherwise the concoction tends not to swirl properly in the blender.



  1. Put the almonds, olive oil, garlic and vinegar into a blender and liquidize.
  2. While still liquidizing, slowly add the water.
  3. You should get a thickish soup consistency; add more water if it is too thick.
  4. Add salt to taste - this soup is meant to be quite salty but your taste is master.
  5. Place in the fridge to cool right down.
  6. This dish appears to benefit from being kept in the fridge for a day or two: the tastes mellow and it might be worthwhile upping the garlic to the original 4 cloves at that point.
  7. Serve with the halved grapes, twelve per bowl.

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