Ajo blanco

Allergens: Gluten, Nuts, Peanuts, Sulphites

Andalusia's cold almond-garlic soup, white gazpacho's elegant cousin.

Ingredients

Olive oil 50 ml
Garlic 1
Bread 150 g
Almonds 200 g
Red wine vinegar 1.5 tbsp

Method

Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
Blend the ingredients together with 350ml water and 1 tsp salt.
Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

Dinner. Simple. Sorted!

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