Ingredients with Measurements:
- 2 cups blanched almonds
- 2 cloves garlic
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1 teaspoon salt
- 4 artichokes, trimmed and thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives
Special Equipment Needed:
- Blender or food processor
- Large bowl
Step-by-Step Instructions:
1. In a blender or food processor, combine the blanched almonds, garlic, water, olive oil, sherry vinegar, and salt. Blend until smooth.
2. Transfer the mixture to a large bowl and stir in the sliced artichokes, parsley, mint, cilantro, and chives.
3. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Serve the ajoblanco chilled, garnished with additional chopped herbs and a drizzle of olive oil.
- Time:
Preparation Time: 15 minutes
- Cooking Time: None
Temperature:
- Serve chilled
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 425
- Fat: 34g
- Carbohydrates: 20g
- Protein: 13g
- Fiber: 10g
- Sugar: 3g
Substitutions for ingredients:
- Almonds: You can substitute blanched hazelnuts or cashews for the almonds.
- Artichokes: If you can't find fresh artichokes, you can use canned or frozen artichoke hearts instead.
- Sherry Vinegar: You can substitute red wine vinegar or apple cider vinegar for the sherry vinegar.
Variations:
- Add a diced cucumber or tomato to the ajoblanco for extra freshness.
- Top the ajoblanco with croutons or sliced almonds for crunch.
- Use different herbs or spices to customize the flavor of the ajoblanco.
Tips and Tricks:
- To blanch almonds, place them in a bowl and cover with boiling water. Let them sit for 1-2 minutes, then drain and rinse with cold water. The skins should slip off easily.
- If the ajoblanco is too thick, you can thin it out with a little more water or olive oil.
Storage Instructions:
- Store leftover ajoblanco in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Ajoblanco is best served chilled and does not need to be reheated.
Presentation Ideas:
- Serve the ajoblanco in chilled bowls or glasses for an elegant presentation.
- Garnish with a sprig of fresh herbs or a slice of lemon for a pop of color.
Garnishes:
- Chopped fresh herbs
- Sliced almonds
- Croutons
- Lemon wedges
Pairings:
- Serve the ajoblanco as a refreshing appetizer or light lunch alongside a salad or crusty bread.
Suggested Side Dishes:
- Mixed green salad
- Grilled vegetables
- Crusty bread
Troubleshooting Advice:
- If the ajoblanco is too thick, you can thin it out with a little more water or olive oil.
Food Safety Advice:
- Be sure to store leftover ajoblanco in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food History:
- Ajoblanco is a traditional Spanish cold soup that originated in Andalusia.
Flavor Profiles:
- Creamy, nutty, tangy, fresh
Serving Suggestions:
- Serve chilled as an appetizer or light lunch.
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Region: Spanish