Ingredients with Measurements:
- 2 cups blanched almonds
- 2 cloves garlic
- 2 cups cold water
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 pound cooked shrimp, peeled and deveined
- 1/4 cup 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 and garlic. Pulse until finely ground.
2. With the blender or food processor running, slowly pour in the cold water, olive oil, and white wine vinegar. Blend until smooth.
3. Add the salt and ground cumin, and blend again until well combined.
4. Transfer the ajoblanco to a large bowl and chill in the refrigerator for at least 1 hour.
5. Once chilled, divide the ajoblanco among 4 bowls.
6. Top each bowl with equal amounts of cooked shrimp and chopped fresh parsley.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None (chilling time: 1 hour)
Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- 4 servings
Nutritional information:
- Calories: 437
- Fat: 35g
- Carbohydrates: 11g
- Protein: 22g
- Fiber: 5g
- Sugar: 2g
Substitutions for ingredients:
- Blanched almonds can be substituted with blanched hazelnuts or blanched cashews.
- White wine vinegar can be substituted with apple cider vinegar or sherry vinegar.
- Cooked shrimp can be substituted with cooked chicken or tofu.
Variations:
- Add diced cucumber or red bell pepper for extra crunch.
- Top with sliced avocado or a drizzle of hot sauce for added flavor.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- To blanch almonds, place them in a bowl and cover with boiling water. Let sit 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 chilling.
- Adjust the amount of garlic to taste.
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 in chilled bowls or glasses for an elegant presentation.
- Garnish with a drizzle of olive oil or a sprinkle of paprika.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced avocado
- Drizzle of olive oil or hot sauce
- Sprinkle of paprika
Pairings:
- Serve with crusty bread or crackers for dipping.
- Pair with a light white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Mixed greens salad
- Roasted potatoes
Troubleshooting advice:
- If the ajoblanco is too thick, add more water or olive oil until desired consistency is reached.
- If the ajoblanco is too thin, add more almonds or let chill longer to thicken.
Food safety advice:
- Make sure to properly cook and store the shrimp to avoid foodborne illness.
- Keep the ajoblanco chilled until ready to serve.
Food history:
- Ajoblanco is a traditional Spanish cold soup that originated in the southern region of Andalusia.
Flavor profiles:
- Creamy, nutty, tangy, and slightly spicy.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Spanish