Ajo blanco

Ingredients

• 150g White bread
• 200g Almonds
• 50 ml Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 ½ tbsp Red Wine Vinegar

Instructions

1. Tear the white bread into pieces and place in a bowl. Pour over 350 ml of cold water and leave to soak for about 10 minutes until completely softened.
2. Transfer the soaked bread and its soaking water to a blender. Add the almonds, peeled garlic clove, red wine vinegar and a pinch of salt. Blend until very smooth.
3. With the blender running, slowly drizzle in the extra virgin olive oil until the soup becomes creamy and lightly thickened. Add a little more cold water if needed to adjust the consistency.
4. Transfer the soup to a covered container and refrigerate for about 1 hour to chill and allow the flavours to develop.
5. Taste and adjust the seasoning if necessary. Serve cold, drizzled with olive oil and finished with freshly ground black pepper.

instructions_source: editorial-classic