Ajo blanco

Starter · Spanish classic.

Ingredients

• 150g White bread
• 200g Almonds
• 50 ml Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 ½ tbsp Red Wine Vinegar

Method

1. Continue cooking — Tip the bread into a bowl and pour over 350ml water.
2. Blend — Leave to soak for 10 mins. Blend the ingredients together with 350ml water and 1 tsp salt.
3. Serve — Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

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