Ajoblanco (Cold Garlic-Almond Soup)
As you can probably tell, soups have become an obsession with me lately. There are many versions of this soup, some of which use grapes. I left out the grapes because I just used them in another cold soup, Green Gazpacho with Grape Salsa, that I’ll be posting soon. For a little inspiration though, I served with this soup a platter of juicy, ripe melon, blueberries, anchovies, and Jamon ham drizzled with balsamic vinegar. Served in a large bowl with toasted garlic slivers and garlic oil drizzled all over the top with extra chopped Marcona almonds, this soup packs a powerful punch! I like my soup thick, but you can certainly add water or Almond milk to thin it out. Serve this soup ice cold, even thinning and re-blending with a little ice before serving, as it will continue to thicken as it sits. This soup gets better over time, so make it a day or two ahead! This cold garlic-almond soup (ajoblanco) is elegant and easy with big flavor! I used a blend of salted, roasted almonds and Marcona almonds (not blanched), and the garlic is straight up.
- Soften the bread for a few minutes in the Almond milk or water.
- Add soaked bread, water, almonds, garlic, vinegar, and salt to a blender, and puree until smooth and creamy. Add olive oil in a slow stream until softened and silky. Adjust the texture to your liking by adding water or milk. Cover and store in the refrigerator to chill. If making ahead, wait until just before serving to saute the garlic chips for garnish.
- Heat olive oil in a small saute pan, add garlic slices, and cook until browned. Do not let them burn. Remove garlic chips to paper towels, reserving the oil, and sprinkle with salt.
- Use the garlic chips, chopped Marcona almonds, and garlic olive oil for garnish.