Ajo Blanco
When summer temperatures start pushing 40ºC there is nothing better than a chilled creamy ajo blanco soup. Unfortunately, this delicious soup doesn’t often find its way on to Menu del días, so you’re just gonna have to make it yourself – it’s well worth the effort.
makes 1 litre
200g yesterday’s bread; crust off
800-900ml ice-cold water
1 garlic clove, finely sliced
N.B. Ajos Morados de las Pedroñas, Cuenca are the best – big on flavour, low on bite.
100g ground almonds or whole blanched
150ml good olive oil
4 tbsp jerez vinegar
Maldon sea salt
to serve
12 seedless white grapes; skinned
8 small cubes of watermelon
2 slices of jamón Serrano; 2cm strips (optional!)
- Break the bread into a large bowl and cover with the half water. Place in the fridge for 30 minutes: this allows the bread time to absorb the water; and keeps it cold.
- Transfer the bread to a liquidiser along with the garlic and almonds: blend to a creamy purée.
- Lower the speed, of the liquidiser, and gradually add the oil; then the vinegar, and finally, enough water to give the soup a creamy texture.
- Transfer the soup to a large jug; season to taste and adjust the vinegar if necessary. Chill in the fridge for at least 1 hour.
- Ladle the soup into serving bowls and decorate with the watermelon, grapes and ham. Finish with a drizzle of olive oil.