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Chilled Almond Soup (Ajo Blanco)

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(Recipe ID: 551)

Serves 4

Preparation time: 30 minutes

Source: Vito De Carolis

Cool and refreshing- great hot weather soup.


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  • 7 ounces Unblanched almonds
  • 1/2 cup Extra Virgin Olive Oil *
  • 3 Garlic cloves, peeled
  • 1 teaspoon Sherry vinegar
  • 2 teaspoons Fine sea salt, or less to taste *
  • 1 1/2 cups Cold water
  • 8 Ice cubes
  • 1/2 cup Black grapes, deseeded and halved
  • 1 Golden delicious apple, peeled, cored and thinly sliced


  1. Place almonds in a heatproof bowl, pour in enough boiling water to cover and leave them aside for 3-4 minutes.
  2. Then drain them in a colander and simply squeeze the nuts out of their skins into the bowl.
  3. Put almonds in the blender and pour in the Extra Virgin Olive Oil (the olive oil should just cover the almonds – if it doesn’t, add a little more).
  4. Then, add garlic, Sherry vinegar, and salt and process until everything is smooth.
  5. Now, with the motor still running, slowly add cold water.
  6. Pour the soup into a large bowl and if it seems too thicken add a little more water. \
  7. Then cover the bowl with cling film and keep it well chilled until you’re ready to serve.
  8. Just before serving, stir in the ice cubes and ladle the soup into the chilled bowls.
  9. Garnish with the grapes and apple slices.


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