Ajo blanco
Ajo blanco is a chilled almond soup that tastes like liquid marzipan kissed with vinegar. This Andalusian classic emerged from Moorish kitchens, where almonds were currency and bread stretched scarcity into sustenance. The genius lies in emulsification: bread acts as a binder while garlic and vinegar cut through richness, creating something refreshing rather than heavy. Make this when you want proof that humble ingredients, properly balanced, need nothing else.
Instructions
step 1 Tip the bread into a bowl and pour over 350ml water.
Leave to soak for 10 mins. step 2 Blend the ingredients together with 350ml water and 1 tsp salt. step 3 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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