Ingredients with Measurements:
- 2 cups blanched almonds
- 2 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 cups cold water
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- Sliced grapes and chopped almonds for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the almonds and garlic until finely ground.
2. Slowly add the olive oil and sherry vinegar while continuing to blend until the mixture becomes a smooth paste.
3. Add the cold water, salt, and white pepper to the blender and blend until the mixture is well combined and smooth.
4. Transfer the mixture to a large bowl and refrigerate for at least 30 minutes to chill.
5. Once chilled, stir the mixture well and adjust the seasoning to taste.
6. Serve the ajoblanco in bowls and garnish with sliced grapes and chopped almonds.
- Time:
Preparation time: 10 minutes
- Cooking time: None
- Chilling time: 30 minutes
5. Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 440
- Fat: 43g
- Carbohydrates: 11g
- Protein: 10g
- Fiber: 6g
- Sugar: 2g
Substitutions for ingredients:
- Sherry vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Almonds can be substituted with cashews or pine nuts.
Variations:
- Add a small piece of bread to the blender for a thicker consistency.
- Add a small amount of honey for a sweeter flavor.
- Add a small amount of cumin for a more savory flavor.
Tips and tricks:
- Use blanched almonds for a smoother texture.
- Adjust the amount of water to achieve the desired consistency.
- Chill the ajoblanco for at least 30 minutes before serving for the best flavor.
Storage instructions:
- Store any leftover ajoblanco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Ajoblanco is best served cold and should not be reheated.
Presentation ideas:
- Serve the ajoblanco in small bowls or glasses for an elegant presentation.
- Garnish with sliced grapes and chopped almonds for a pop of color.
Garnishes:
- Sliced grapes and chopped almonds.
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Serve with a side of crusty bread or a simple salad.
Troubleshooting advice:
- If the ajoblanco is too thick, add more water until desired consistency is achieved.
- If the ajoblanco is too thin, add more almonds until desired consistency is achieved.
Food safety advice:
- Store any leftover ajoblanco in an airtight container in the refrigerator for up to 3 days.
Food history:
- Ajoblanco is a traditional Spanish cold soup that originated in Andalusia.
Flavor profiles:
- Ajoblanco has a creamy and nutty flavor with a hint of garlic and vinegar.
Serving suggestions:
- Serve cold as a refreshing appetizer or light lunch.
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Region: Spanish