Garlic and almond soup recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 538 calories / serving
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156040 ajo blanco HERO

Place the unblanched almonds in a large bowl and cover with boiling water. Set to one side for 5 minutes, then drain the almonds and peel away the skins (they should come off easily). Rinse in cold water and place in a food processor.

Add the olive oil, garlic, sherry vinegar and salt to taste then blend until smooth. Keep the motor running and add the chilled water in a steady stream until you have a velvety soup.

Transfer to a bowl, cover and chill until ready to serve. When ready to serve, spoon into serving bowls and garnish with a sprinkle of the toasted, flaked almonds.

This recipe is very indulgent so shouldn't be eaten too often. But it's great for those special occasions!

  • Ingredients

  • 200g unblanched almonds
  • 200ml olive oil
  • 400ml chilled water
  • 2 cloves garlic, lightly crushed
  • 20ml sherry vinegar
  • 25g flaked almonds, toasted to garnish
  • salt
  • Energy 2220kj 538kcal 27%
  • Fat 53g 75%
  • Saturates 6g 28%
  • Sugars 2g 3%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 4.1g Protein 11.8g Fibre 5.4g

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