Ajo Blanco, cold almond soup

Cook time: 0 min.
Servings: 4

Ingredients for Ajo Blanco, cold almond soup

		Salt
		Water softening
		Grapes--raisins or Apple both
10	tbsp	Approx. 1 1/4 dl ",", "Virgin olive kernel oil
2	tbsp	Sherry vinegar
2	dl	Water
200	g	Almonds
2-3	slices	White afskorpet bread
4	tbsp	Dry sherry
4-5	clove	Garlic

Instructions for Ajo Blanco, cold almond soup

To prepare the Ajo Blanco, cold almond soup recipe, please follow these instructions:

Cut the bread into the tern and soak it in water.
The almonds are sliced ​​and chopped together with the bread and whipped into a food processor.
Oil, sherry and vinegar are added and the soup blends completely smoothly.
Add water until the soup has the correct consistency and taste with salt.
The soup is served ice cold and with the accessories.


tips:
The soup may be added with a little bit of good roasted Spanish Serranoskink during serving. If the soup is completely smooth, it can be squeezed through a sieve.