Tag: Ajo Blanco

Leña’s Ajo Blanco (Serves 4)

Ingredients:

• 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours refrigerated.  If doing so, use the liquid** you are using for the recipe; you will use this soaking liquid as well. This promotes an exceptional, rounded flavour and a finer texture).
• 125g of soaked and squeezed sourdough bread (soaked in water 30 minutes)
• 600g ice-cold water or a 50/50 water-milk or almond milk combination**
• 10g garlic cloves, slivered 
• 50g sweet/tart apple (granny or honey crisp) peeled and roughly chopped
• 225g Quality Picual or Arbequeña olive oil, plus a little extra to garnish
• 45g Quality Sherry Vinegar 
• 15g Kosher salt
• Optional: Seedless grapes, ground Espelette pepper, minced coriander, chive flowers, chervil or tarragon 

 

Instructions 

1. Strain the soaked almonds.
2. Add the strained liquid from the almonds to the liquid that has been recipe’d for the soup. You want a total of 600g liquid.  
3. Put the almonds, garlic, apple and the bread into a blender or food processor. 
4. Add 1/3 of the liquid and process for a minute or so until fairly finely ground. With the motor running, slowly add the remaining liquid, followed by the vinegar and finally the olive oil in a slow, steady stream. Blend until it is very smooth for at least 2-3 minutes, season with salt to taste. 
5. Sieve the mixture, then chill for at least two hours.
6. Double check seasoning and texture. Adjust as desired.
7. Ensure it’s very, very chilled before serving.
8. Divide the soup between shallow bowls, garnish with some coarsely chopped Marconi Almonds, peeled, seedless grapes(traditional) and a splash of very good olive oil. Some ground Espelette pepper is a nice addition, as well as some minced coriander, chive flowers, chervil or tarragon – if you want some added pop as a garnish.