Ingredients with Measurements:
- 1 cup blanched almonds
- 2 cloves garlic
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 medium potatoes, peeled and diced
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, combine the blanched almonds, garlic, water, olive oil, sherry vinegar, salt, and white pepper. Blend until smooth.
2. Transfer the mixture to a large bowl and stir in the diced potatoes.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. When ready to serve, stir in the chopped parsley.
5. Ladle the ajoblanco into bowls and serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 415
- Fat: 35g
- Carbohydrates: 17g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Blanched almonds can be substituted with blanched hazelnuts or blanched cashews.
- Sherry vinegar can be substituted with red wine vinegar or white wine vinegar.
- Potatoes can be substituted with sweet potatoes or butternut squash.
Variations:
- Add a chopped cucumber to the ajoblanco for a refreshing twist.
- Top the ajoblanco with sliced grapes or diced apples for a sweet contrast.
- Use roasted garlic instead of raw garlic for a milder flavor.
Tips and Tricks:
- To blanch almonds, place them in a bowl and cover with boiling water. Let them soak for 1 minute, then drain and rinse with cold water. The skins should easily slip off.
- For a smoother texture, strain the ajoblanco through a fine-mesh sieve before adding the potatoes.
- Adjust the seasoning to taste, adding more salt or vinegar if needed.
Storage Instructions:
- Store the ajoblanco in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Ajoblanco is meant to be served chilled and does not need to be reheated.
Presentation Ideas:
- Serve the ajoblanco in chilled bowls or glasses.
- Garnish with a drizzle of olive oil and a sprinkle of chopped almonds.
Garnishes:
- Drizzle of olive oil
- Chopped almonds
- Sliced grapes
- Diced apples
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested Side Dishes:
- Grilled shrimp skewers
- Roasted vegetables
- Crusty bread
Troubleshooting Advice:
- If the ajoblanco is too thick, add more water or olive oil until it reaches the desired consistency.
- If the ajoblanco is too thin, add more almonds or potatoes to thicken it up.
Food Safety Advice:
- Make sure to use blanched almonds to avoid any bitterness from the skins.
- Store the ajoblanco in the refrigerator and discard any leftovers after 3 days.
Food History:
- Ajoblanco is a traditional Spanish cold soup that originated in the Andalusia region.
Flavor Profiles:
- Creamy, nutty, tangy, with a hint of garlic and white pepper.
Serving Suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Spanish