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Cream soup Ahoblanko – the perfect appetizer for a summer lunch. It is best eaten chilled, drizzled with olive oil and sprinkled with roasted almonds.
The dish is prepared quite simply and gives space to your culinary imagination – the ingredients can be complicated by adding, for example, green grapes or even milk. We offer a classic Spanish recipe cold Akhoblanco soup.
Achoblanco – ingredients
- Almonds – 170 g.
- Cold water – 720 ml.
- Garlic – 1-2 cloves.
- White bread – 220 g.
- Salt – to taste.
- White wine vinegar – 1-2 tsp.
- Olive oil – 30 ml.
- Green grapes – 20 pcs.
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Ahoblanco – a recipe for cooking
Roasted almonds are soaked in water overnight. After – drain the water.
At night, we also leave white bread without a crust, cut into cubes (the size of the side is about 2 cm).
Add almonds, water and garlic to the blender bowl. Beat at high speed until the liquid takes on a milky color. In the process, you will probably have to stop and clean the walls of the bowl from small pieces of almonds.
Add stale bread to the blender bowl and continue to beat until a homogeneous mass is formed.
Add olive oil and vinegar. Let’s salt our future Akhoblanco.
Pour Akhoblanco into an airtight container and put it in the refrigerator so that it becomes really cold. At least for 2 hours. However, you can wait even up to 2 days.
Before serving, decorate with grape halves (raisins or other seedless varieties are good) and several almonds. If necessary, add salt. Sprinkle with oil.
If desired, you can also add half a green hard apple (Granny Smith variety) in the process of creating Ahoblanco soup. We do this at the first stage – together with garlic and almonds.
