¿Hoy es uno de esos días en los que te apetece tomar algo fácil y rápido de preparar, fresquito y ligero pero con mucho sabor? Pues has acertado con la receta 🙂 Para esta versión de ajoblanco, hemos empleado un ajo con un sabor más potente, el ajo morado. Sin embargo, lo bueno de esta […]
30 min
4 pax
Easy
In a saucepan of boiling water, add the almonds with their skins on. Let them cook for one minute and then cool them.
We peel the almonds and set them aside.
We peel the garlic cloves (removing the germ if they have any) and put them in a blender, along with the breadcrumbs, milk, vinegar, salt and peeled almonds.
We blend well and add the extra virgin olive oil.
If any lumps remain, we would pass the mixture through a sieve to remove any remaining almond pieces.
FINISHED DISH:
In a small plate or bowl, place our ajoblanco soup, add some grape slices, a few drops of extra virgin olive oil, and finish by grating half a macadamia nut.
If we leave the crushed white garlic overnight, it will develop more flavor.
It is important that the almonds are raw.
If the garlic clove had a strong aroma and intense flavor, we could soften its taste by blanching it for a few seconds in boiling water.
For the final plating, we can use other types of fresh fruit and nuts as decoration.
