Ajo Blanco

20250822 #breakfastdiary 1486, 27°C/clear Unlike its name suggests, tracing its roots back to Greek and Roman times, this cold almond soup from Andalusia, Spain — Ajo Blanco (Ajo meaning garlic, Blanco meaning white) — becomes Salmorejo if you swap the almonds for tomato, and Gazpacho if you then leave out the bread on top of that. It's supposed to be eaten cold, but rushed for work, I had it lukewarm instead — approx 700kcal Ajo Blanco

150g almonds, 60ml olive oil, 30ml balsamic vinegar, 400ml water, 1 clove garlic, 60g bread, 1t salt, (optional) grapes

1. In a blender, combine the almonds, olive oil, balsamic vinegar, water, garlic, a piece of bread, and 1t salt, and blend until smooth. 2. Pour into a bowl and top with olive oil, grapes, and almonds.

Inspired by @lasrecetasdetati_