Ajo blanco with mixed herb oil
This ajo blanco recipe has a very silky, creamy texture, with a flavour that’s highly seasoned with garlic, salt and sherry vinegar. It’s perfect for warm weather and makes a lovely light lunch or starter.
- Total:
Ingredients
- 75g of white bread, slightly stale, crusts removed
- 1dash of milk
- 200g of blanched almonds
- 400ml of ice cold water
- 2garlic cloves, roughly chopped
- 150ml of olive oil
- 1tbsp of sherry vinegar
- 8grapes, halved, to garnish
- mixed herb oil, to serve
- white pepper to season
Instructions
Step 1
Tear the bread into pieces and combine with the milk. Set aside to soakStep 2
Toast the almonds in a dry pan until they're starting to turn golden in patches. Set aside some for garnish – a few for each bowlStep 3
Transfer the remaining almonds to a blender. Squeeze out the bread and add it too, then add a splash of water and blend until you have a pasteStep 4
With the motor running, slowly add the waterStep 5
Then add the garlic, oil and vinegar and blend until smooth. Season really well with salt and white pepperStep 6
Strain the soup through a fine sieve then transfer to the fridge until well chilledStep 7
To serve, divide between bowls, top with the grapes and dots of herb oil