Name of Recipe: Ajoblanco
Below is the original recipe, but I have made the following adjustments:
I couldn’t be bothered to peel the almonds and to be honest, it made little difference to the colour and texture.
I used more garlic – about 8 cloves.
I didn’t soak the bread.
Instead of salt, I added 4 tsp Marigold Swiss Bouillon Powder.
I used red grapes, which I did not peel.
Serves: 6
Ingredients:
200g peeled, raw almonds
2 cloves garlic
100g stale white bread (crumb only), soaked
70g extra virgin olive oil
30g vinegar, or to taste
1 litre water (approx)
White grapes to serve
Preparation:
Put the almonds, garlic and salt in the
30 seconds / Speed 5.
Next, add the bread and blend
15 seconds / Speed 5 until you have the consistency of a paste. Repeat if necessary.
Run at
Speed 5 and pour the oil, little by little onto the lid of the bowl,
MC on.
Add the vinegar and water and blend
1 minute / progressively Speed 5-10.
Adjust seasoning. Serve with peeled white grapes, or melon balls.
Origin: Translated from a recipe in
Impescindible para tu cocina, which is the book you get when buying a Thermomix in Spain.
Photos: The photo shown below is an old one, hence the green grapes. Made in the TMX, the soup is whiter.
