Garlic and almond soup recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 538 calories / serving
Add this recipe to your binder.
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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.