Ajo Blanco (Cold Soup) with Asparagus and Hojiblanca Olives from Spain


Ajo Blanco (Cold Soup) with Asparagus and Hojiblanca Olives from Spain
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Ingredients:

Ajo Blanco soup
 1 cup black Hojiblanca olives
 ½ cup extra virgin olive oil
 2 cups raw “Marcona” almonds, peeled
 7 cups stale white bread
 6 organic garlic cloves
 1 ¾ tbsp sherry or wine vinegar
 2 cups ice cold water
 Sea salt to taste
Garnish
 4 thick green asparagus
 Ice water to taste
Paprika oil
 3 ¼ tbsp paprika
 ½ cup regular olive oil
 2 organic garlic cloves

Preparation:

Ajo Blanco soup
1

In a deep container combine all of the ingredients, except the extra virgin olive oil.

2

Let the mixture rest for at least one hour.

3

Mix in a food blender while slowly adding the extra virgin olive oil.

4

Add the cold water and salt to taste and cool in the refrigerator until serving time.

Paprika oil
5

Pour the oil into a small pot.

6

Using the flat side of a knife, smash the garlic cloves before tossing them into the oil.

7

Bring the pot to medium heat and cook the garlic until it becomes golden brown.

8

Add the paprika and cover the pot with a lid before switching off the heat. Set the pot on a trivet on the counter and let it rest overnight.

9

The next day, pass the oil through a fine sieve, and set it aside until serving time.

Asparagus
10

Peel the asparagus lengthwise.

11

Keep the peelings in ice water in the refrigerator until serving time to help the curling process.

Serving
12

Serve the soup in a chilled bowl.

13

Garnish with a few green asparagus peelings.

14

Add a few drops of paprika oil.

15

Pair it with a glass of Barbadillo wine.

*Chef’s Tip: As one of Ajo Blanco’s most important ingredients is garlic (ajo), ensure you always choose fresh and flavourful organic or local garlic. During preparation, if you notice a sprout inside, remove it. It will help with digestion.

Credits: Chef Tigretón from ChefTigreton.com

Ingredients

Ajo Blanco soup
 1 cup black Hojiblanca olives
 ½ cup extra virgin olive oil
 2 cups raw “Marcona” almonds, peeled
 7 cups stale white bread
 6 organic garlic cloves
 1 ¾ tbsp sherry or wine vinegar
 2 cups ice cold water
 Sea salt to taste
Garnish
 4 thick green asparagus
 Ice water to taste
Paprika oil
 3 ¼ tbsp paprika
 ½ cup regular olive oil
 2 organic garlic cloves

Directions

Ajo Blanco soup
1

In a deep container combine all of the ingredients, except the extra virgin olive oil.

2

Let the mixture rest for at least one hour.

3

Mix in a food blender while slowly adding the extra virgin olive oil.

4

Add the cold water and salt to taste and cool in the refrigerator until serving time.

Paprika oil
5

Pour the oil into a small pot.

6

Using the flat side of a knife, smash the garlic cloves before tossing them into the oil.

7

Bring the pot to medium heat and cook the garlic until it becomes golden brown.

8

Add the paprika and cover the pot with a lid before switching off the heat. Set the pot on a trivet on the counter and let it rest overnight.

9

The next day, pass the oil through a fine sieve, and set it aside until serving time.

Asparagus
10

Peel the asparagus lengthwise.

11

Keep the peelings in ice water in the refrigerator until serving time to help the curling process.

Serving
12

Serve the soup in a chilled bowl.

13

Garnish with a few green asparagus peelings.

14

Add a few drops of paprika oil.

15

Pair it with a glass of Barbadillo wine.

Ajo Blanco (Cold Soup) with Asparagus and Hojiblanca Olives from Spain