Ajo Blanco

Vegetarian
Health score
13%
Ajo Blanco
45 min.
8
394kcal

Suggestions


Experience the refreshing taste of Ajo Blanco, a delightful cold almond soup that embodies the essence of Mediterranean cuisine. Perfect for hot summer days or as a unique side dish, this vegetarian recipe offers a perfect blend of flavors and textures that will tantalize your taste buds. Made with a harmonious combination of blanched almonds, juicy green apples, and sweet grapes, Ajo Blanco is not just a soup; it’s a celebration of vibrant ingredients that come together to create a cooling and nourishing dish.

The preparation is simple yet allows the flavors to fully develop, making it a wonderful make-ahead option for gatherings or family meals. Once you combine the fresh ingredients and let them chill, the result is a silky, emulsified soup that is both hearty and refreshing. The finishing touch of toasted almonds adds a delightful crunch, while the drizzle of extra-virgin olive oil and red wine vinegar elevates the dish with an irresistible depth of flavor.

At only 394 calories per serving and packed with nutrients, Ajo Blanco is a guilt-free indulgence that you can enjoy any time of the year. Whether served as an appetizer or a light side dish at your next dinner party, this creamy, cold soup is sure to impress your guests and become a staple in your culinary repertoire. Don’t miss the chance to treat yourself to this elegant dish that captures the heart of Spanish cuisine!

Ingredients

  • 0.5 cup almonds sliced
  • servings pepper black freshly ground
  • 0.5 cup blanched almonds and whole
  • cups bread white crustless
  • large garlic clove chopped
  •  apple green cored peeled chopped (such as Granny Smith)
  • cup grapes green seedless halved
  • servings kosher salt 
  • 0.8 cup olive oil extra virgin extra-virgin plus more
  • tablespoons red wine vinegar plus more
  • 0.5 cup milk whole

Equipment

  • bowl
  • baking sheet
  • oven
  • blender

Directions

  1. Combine apple, garlic, bread, grapes,blanched almonds, milk, and 2 cups water ina medium bowl; season with salt. Coverand chill for at least 6 hours and up to 1 day.
  2. Transfer soup base to a blender andpurée, adding water by tablespoonfuls iftoo thick, until smooth. With motor running,gradually add 3/4 cup oil and 3 tablespoons vinegarand blend until soup is emulsified. Seasonwith salt, pepper, and more vinegar, ifdesired. Strain soup through a fine-meshsieve into a large bowl; cover and chill untilvery cold, about 2 hours. DO AHEAD: Soupcan be made 1 day ahead. Keep chilled.
  3. Preheat oven to 350°F.
  4. Spread slicedalmonds on a rimmed baking sheet andtoast, tossing occasionally, until golden,about 4 minutes.
  5. Let cool.
  6. Divide soup among bowls; top withtoasted almonds; drizzle with oil and vinegar.

Nutrition Facts

Calories394kcal
Protein13.05%
Fat34.92%
Carbs52.03%

Properties

Glycemic Index
30.83
Glycemic Load
25.33
Inflammation Score
-5
Nutrition Score
17.374347925186%

Flavonoids

Cyanidin
0.5mg
Catechin
0.37mg
Epigallocatechin
0.21mg
Epicatechin
1.75mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Apigenin
0.02mg
Luteolin
0.05mg
Isorhamnetin
0.15mg
Kaempferol
0.06mg
Myricetin
0.01mg
Quercetin
0.94mg

Nutrients percent of daily need

Calories:394.16kcal
19.71%
Fat:15.6g
24.01%
Saturated Fat:2.01g
12.54%
Carbohydrates:52.31g
17.44%
Net Carbohydrates:46.52g
16.92%
Sugar:11.73g
13.03%
Cholesterol:1.83mg
0.61%
Sodium:621.99mg
27.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.12g
26.23%
Manganese:1.38mg
68.82%
Selenium:26.4µg
37.72%
Vitamin B1:0.42mg
27.84%
Vitamin E:4.16mg
27.77%
Vitamin B3:5.52mg
27.59%
Fiber:5.79g
23.16%
Vitamin B2:0.39mg
22.67%
Iron:3.82mg
21.25%
Folate:82.86µg
20.71%
Phosphorus:202.55mg
20.25%
Magnesium:77.62mg
19.41%
Calcium:168.44mg
16.84%
Copper:0.3mg
15.21%
Vitamin K:10.26µg
9.77%
Zinc:1.43mg
9.51%
Potassium:307.1mg
8.77%
Vitamin B5:0.86mg
8.63%
Vitamin B6:0.16mg
7.76%
Vitamin C:1.97mg
2.39%
Vitamin B12:0.08µg
1.37%
Vitamin D:0.17µg
1.12%
Vitamin A:52.41IU
1.05%
Source:Epicurious