Ajoblanco (almond and garlic cold soup)
Crush the garlic cloves with the pepper and salt, preferably in a mortar, if not in the processor. Soak the breadcrumbs in water, then drain and add with the almonds to the garlic mixture. Continue to crush (or grind). Gradually pour in the olive oil while working and continue until the mixture is fluid and smooth. Gradually add the water until the desired density. Add the vinegar and extra salt if necessary. Chill in the refrigerator.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve cold with two or three grapes per person.
Energy (kcal): 1,019
Energy (kJ): 4,265
Proteins (g) 14.4
Fat (g): 89.7
Carbohydrates (g): 35.5
Vitamin E (mg): 13,2
Phosphorus (mg): 317,1
Magnesium (mg): 150,3
Information provided by: The Spanish Nutrition Foundation (FEN)