- 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
- 1/4 cup peeled green grapes
- 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.
- Chill soup for a minimum of 15 minutes. Serve garnished with grapes.
07/10/2019
recipepes.com
ajoblanco (cold spanish almond soup), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
