Ajo blanco

Ingredients

• 150 gBread
• 200 gAlmond
• 50 mlOlive oil
• 1 pcsGarlic
• 22.5 mlVinegar
• 5 gSalt
• 350 mlWater
• 0.5 gPepper

Instructions

1. 1

   Soak

   • Tear the white bread into pieces and place in a bowl.
   • Pour 350 ml cold water over the bread and leave to soak for about 10 minutes until soft.
2. 2

   Blend

   • Put the soaked bread (including soaking liquid) into a blender with the almonds, olive oil, garlic clove, red wine vinegar and 1 tsp salt.
   • Blend until very smooth. If the soup is too thick, add a little cold water to reach desired consistency.
   • Taste and adjust seasoning with more salt or vinegar if necessary.
3. 3

   Chill and serve

   • Cover the soup and chill in the fridge for at least 1 hour.
   • Serve cold in bowls, drizzle with a little olive oil and sprinkle with freshly ground black pepper.
   • Optionally garnish with a few chopped almonds.