Ajo Blanco

Ingredients

• ⅓ lb white bread
• 0.44 lb blanched almonds
• ¼ cup extra virgin olive oil
• 2 clove garlic
• 1½ tbsp red wine vinegar
• 3 cup water
• 1 tsp salt
• ½ tsp black pepper (optional)

Steps

1. Tear the bread into pieces and place in a bowl. Pour 1.5 cups of water over the bread and let it soak for 10 minutes.
2. In a blender, combine the soaked bread (with its water), blanched almonds, olive oil, garlic, red wine vinegar, 1.5 cups of fresh water, and salt.
3. Blend until very smooth and creamy. If the soup is too thick, add a little more water until desired consistency is reached.
4. Taste and adjust seasoning if needed.
5. Chill the soup in the refrigerator for at least 1 hour before serving.
6. Serve cold, drizzled with a little extra olive oil and a sprinkle of black pepper, if desired.