Ajoblanco Recipe − Ajoblanco (Cold Spanish Almond Soup)

This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes.

Ingredients

• 1 pound blanched almonds
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons ice-cold water, or as needed
• 1 clove garlic, chopped
• salt to taste
• ¼ cup peeled green grapes

Cooking Directions

1. Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
2. Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

Nutrition Facts

• calories853.1
• carbohydrateContent25.5 g
• fatContent77.8 g
• fiberContent11.9 g
• proteinContent25 g
• saturatedFatContent7.3 g
• sodiumContent71.2 mg
• sugarContent7.3 g