Ajoblanco
This white gazpacho (ajo blanco) is my version of the traditional recipe
Makes enough for: 4 people
Ingredients
- 240 g blanched almonds, roughly chopped
- 480 mls water
- 1 clove garlic
- 120 g stale, crustless bread, broken up
- 60 mls olive oil, plus extra for drizzling
- 10 mls sherry vinegar
- 0.625 mls ground nutmeg
- salt to season
- 40 g carrot sticks, blanched and cubed
- 30 g celery, cut in half lengthwise and cubed
- 30 g baby cucumbers, trimmed, cut in half lengthwise and cubed
- micro herbs for garnishing
Method
- Place the almonds into a bowl, pour the water over, cover and refrigerate overnight
- Place the garlic into the microwave, zap for 30 seconds, then peel
- Remove the nuts from the fridge, add the garlic and blend intil smooth
- Place into a chinois and strain into a bowl
- Add the bread, oil, vinegar and nutmeg and blend until smooth
- Pass again through the chinois then season to taste with salt
- Place into a jug (for serving) then place into the fridge to chill
- In the meantime prepare the vegetables and divide between 4 bowls
- Garnish with the micro herbs, drizzle oil into each bowl, pour the ajoblanco into the bowls and serve