AJO BLANCO - ALMOND AND GARLIC SOUP – Brindisa Spanish Foods

0

items in your basket

total basket value

Your Basket

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

AJO BLANCO - ALMOND AND GARLIC SOUP

This refreshing almond and garlic soup from southern Spain is sometimes referred to as "white gazpacho".

READY IN

10 mins

COOKING TIME

PREP TIME

10 mins

SERVES

Serves 4 as a starter

ingredients

100g stale white bread, crusts cut off

200g almonds

1 clove of garlic

2 teaspoons of Sherry Vinegar

IN STOCK

4 tablespoons of Olive Oil

IN STOCK

Sea salt and black pepper

Method:

Put the almonds and garlic into a food processor with a little cold water and blend thoroughly.
Add the bread and keep the processor running whilst you add the oil and vinegar and keep blending; taste for flavour and texture. Add water if the soup is too thick and season with salt.
Store in the fridge and serve chilled with a drizzle of olive oil and some halved green grapes and almonds as a garnish. It's also delicious with some pieces of ham.

ingredients

100g stale white bread, crusts cut off

200g almonds

1 clove of garlic

2 teaspoons of Sherry Vinegar

IN STOCK

4 tablespoons of Olive Oil

IN STOCK

Sea salt and black pepper

WINTER GREENS PIE

This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.

CHORIZO WREATH WITH PIQUILLO PEPPER CHUTNEY

This Chorizo Wreath with Piquillo Pepper Chutney is the perfect festive starter. Shaped like a star, it adds Christmas magic to your table. The smoky sweetness of the piquillo pepper chutney balances the rich chorizo.

SOLOMILLO WITH LEEK PURÉE

This elegant dish combines the rich flavours of Ibérico pork solomillo with the sweetness of creamy leek purée, complemented by the earthy butter beans and a balanced sherry vinegar sauce. The subtle sweetness of the leeks contrasts beautifully with the savoury beans, while the thyme and sherry add depth.

SOBRASADA AND CARROT TARTE TATIN

This Sobrasada and Carrot Tarte Tatin is impressive, yet surprisingly easy to make. The natural sweetness of the carrots perfectly complements the rich, flavourful sobrasada, while the honey adds a layer of depth and complexity. Creamy goat’s curd balances the bold flavours, and the crunchy hazelnuts provide texture. It's a delightful mix of sweet and savoury, with a crisp pastry finish.