Spanish cold soup Ahoblanco
Cooking time:
30 minutes
Active time:
10 minutes
Complexity:
Easy
The "white" version of gazpacho, completely without tomatoes - unexpected, but very tasty. There is even an annual celebration of this soup in Spanish Malaga.
With fried almonds, the soup is brighter in taste, and with dried almonds it is thicker, so we suggest taking both types in equal parts. Also, dried almonds can be replaced with almond flour.
5
Recipe "Spanish cold soup Ahoblanco"
Ingredients for 2 servings
ciabatta
50 g
roasted and dried almonds
150 g
garlic
2 cloves
white apple vinegar
1 tbsp. spoon
pitted green grapes
100 g
water
300 ml
salt
1 tsp
Step 1/4
Cover the almonds with boiling water for 10 minutes, then rinse under cold water and cover again with boiling water.
Step 2/4
When the water cools down to a hand-friendly temperature, peel it. It can be easily removed by simply pressing on each nut. Peel all the almonds like that.
Step 3/4
Punch almonds with bread, garlic and water in a blender. Adjust the amount of water as desired, the soup can be allowed to stand for half an hour - it will become thicker. Salt and pepper to taste, add vinegar and olive oil.
Step 4/4
Pour the soup into plates, garnish with drops of olive oil and grape berries.
Ingredients for 2 servings
ciabatta
50 g
roasted and dried almonds
150 g
garlic
2 cloves
white apple vinegar
1 tbsp. spoon
pitted green grapes
100 g
water
300 ml
salt
1 tsp
Nutritional value per 100 g
Calories
174 kcal
Proteins
6 g
Fats
13 g
Carbohydrates
12 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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