Ajo Blanco by @simonauscher

10 min

2 servings

🍞

25 g

Bread crumb

🌰

50 g

Blanched almonds

🧄

1

Garlic clove

🍷

30 ml

Sherry vinegar

🫒

30 ml

Extra virgin olive oil

💧

100 ml

Water

🧂

0.5 g

Salt

⚫

0.2 g

Pepper

  1. Add
    • Crustless bread crumb
    • Blanched almonds
    • Garlic clove

    Add the crustless bread crumb, blanched almonds, garlic clove, sherry vinegar, extra virgin olive oil, 80 ml of ice-cold water, salt, and black pepper to the blender.

  2. Blend

    Blend until completely smooth and creamy, stopping once to scrape down the sides if needed.

  3. Add
    • Ice-cold water

    Add up to 20 ml more ice-cold water and blend briefly until the soup reaches a silky, pourable consistency.

  4. Pour
    • Salt

    Taste and adjust the salt or black pepper, then pour the ajo blanco into the serving bowl.

Ajo Blanco by @simonauscher

10 min

2 servings

🍞

25 g

Bread crumb

🌰

50 g

Blanched almonds

🧄

1

Garlic clove

🍷

30 ml

Sherry vinegar

🫒

30 ml

Extra virgin olive oil

💧

100 ml

Water

🧂

0.5 g

Salt

⚫

0.2 g

Pepper

Preparation Steps

  1. Step 1/4

    Add the crustless bread crumb, blanched almonds, garlic clove, sherry vinegar, extra virgin olive oil, 80 ml of ice-cold water, salt, and black pepper to the blender.

    🍞Crustless bread crumb
    🌰Blanched almonds
    🧄Garlic clove
    🍷Sherry vinegar
    🫒Extra virgin olive oil
    💧Ice-cold water
    🧂Salt
    ⚫Black pepper
    ⚖️Measuring scale
    🥛Measuring jug
    🥄Measuring spoon

  2. Step 2/4

    Blend until completely smooth and creamy, stopping once to scrape down the sides if needed.

  3. Step 3/4

    Add up to 20 ml more ice-cold water and blend briefly until the soup reaches a silky, pourable consistency.

    💧Ice-cold water
    🥛Measuring jug

  4. Step 4/4

    Taste and adjust the salt or black pepper, then pour the ajo blanco into the serving bowl.

    🧂Salt
    ⚫Black pepper
    🥣Serving bowl

Composition

Ingredients

Types

Nuts, Vegetables, Aromatics, Condiments, Oils, Seasonings

Ingredients

Bread crumb, Blanched almonds, Garlic clove, Sherry vinegar, Extra virgin olive oil, Water, Salt, Pepper

Notes

Bread crumb (crustless), Blanched almonds (whole peeled or ground), Garlic clove (germ removed), Water (very cold, 8-10 cl, more if needed to adjust texture), Salt (to taste), Pepper (to taste)

Allergens

Tree nuts, Sulfites

Dietetics

Dietary regimen

Vegetarian, Egg-free, Pescatarian, Mediterranean

Calories

185 kcal

Macro nutrients

Protein: 4.2g, Fat: 16.3g, Saturated fat: 1.8g, Carbohydrates: 7.8g, Fiber: 2.3g, Sugar: 0.8g

Nutritional Information

Minerals

Sodium: 55mg, Potassium: 130mg, Calcium: 50mg, Iron: 0.9mg, Magnesium: 55mg

Vitamins

Vitamin E: 3.2mg, Vitamin B2: 0.1mg, Vitamin B3: 0.7mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Measuring scale, Measuring jug, Measuring spoon, Serving bowl

Appliances

Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Lunch, Dinner, Summer, Appetizer

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Spanish, Mediterranean

Geographic

Spain, Andalusia

Various

Aspect

Texture

Smooth, Creamy, Silky, Pourable

Flavors

Nutty, Garlicky, Tangy, Savory, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out for serving longer than 120 min,Keep away from direct sunlight), fridge : 48 hours (Store in an airtight container,Keep at or below 4°C / 40°F,Stir or blend briefly before serving), freezer : 30 days (Freeze in an airtight container with headspace,Thaw overnight in the refrigerator,Blend again after thawing because the emulsion may separate)