Lunch · 25 min · spanish

Ajoblanco

A Spanish lunch built around blanched almonds and day-old bread — on the table in 25 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Blanched almonds
• 2 slices Day-old bread
• 2 cloves Garlic
• 1/2 cup Olive oil
• 2 tbsp Sherry vinegar
• 1 cup Green grapes

Steps

1. Soak the bread in cold water, squeeze it dry, and add it to a blender with the almonds and garlic.
2. Blend with a splash of cold water until completely smooth, stopping to scrape down the sides.
3. With the motor running, drizzle in the olive oil slowly to emulsify into a white, silky soup.
4. Add the vinegar and salt; thin with cold water until it pours like heavy cream.
5. Chill at least 2 hours — ajoblanco must be served very cold.
6. Serve with halved green grapes and a drizzle of olive oil floating on top.

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