Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, ojo blanco (white soup). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ojo Blanco (White Soup) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Ojo Blanco (White Soup) is something that I have loved my whole life.
Ojo Blanco (White Soup) Santy Coy Sydney. Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down.
To get started with this recipe, we have to prepare a few ingredients. You can have ojo blanco (white soup) using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ojo Blanco (White Soup):
- Get 200 g a day old white crusty bread, crush removed
- Get 1 cup whole blanced almond
- Prepare 4 cloves garlic, chopped
- Take 125 ml extra virgin olive oil
- Make ready 1/2 cup sherry or white wine vinegar
- Prepare 1 1/2 cup vegetable stock
- Prepare 2 tbs oilve oil
- Take 75 g a day old white crusty bread, crush removed and cut into 1 cm extra cubes
- Prepare 200 g seeded green grapes
Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. It's easy to prepare, with delicate flavors, and makes a great light appetizer on a hot day. Spanish gazpacho is well known around the world for being a cold soup, perfect for a warm summer's day. Ajo Blanco, also known as white Gazpacho, is a popular chilled Spanish soup made with almonds, garlic, bread, and olive oil.
Instructions to make Ojo Blanco (White Soup):
- Soak the bread in a cold water for minutes. Then squeeze out any excess liquid.
- Chop the almond and garlic in a food precessor until well ground.
- Add the bread and process until smooth.
- With the motor running, add the oil in the steady low stream until mixture is the consitency of thick mayonnaise. add a little water if the mixture is too thick.
- Slowly add the sherry and 1/2 cup of the stock. Blend for 1 minute.
- Season with salt and refrigerate for at least 2 hours.
- The soup thickens on the fridge so you may need to add stock or water to thin it.
- When ready to serve, heat the olive oil in the frying pan. Add bread cubes and toss over medium heat for 2 - 3 minutes or until golden brown. Dran on paper towels.
- Serve the soup very cold. Garnish with grapes, bread cubes and drizzle a bit of extra virgin olive oil.
Spanish gazpacho is well known around the world for being a cold soup, perfect for a warm summer's day. Ajo Blanco, also known as white Gazpacho, is a popular chilled Spanish soup made with almonds, garlic, bread, and olive oil. Ajo Blanco, also known as white Gazpacho, is a popular chilled Spanish soup made with almonds, garlic, bread, and olive oil. Ajo Blanco (Spanish Chilled "White Gazpacho" Bread and Almond Soup) There's a hierarchy in the world of bread soups—a hierarchy of appeal. See, it takes relatively little to convince most people that gazpacho is an appealing idea.
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