ReciGit recipe
Weeknight Ajo blanco
A spanish starter recipe imported from TheMealDB for the public beta catalog. This seed variant keeps the same idea but frames it for a weeknight cook.
- Servings
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
- 150 g White bread
- 200 g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Instructions
- step 1
- Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
- step 2
- Blend the ingredients together with 350ml water and 1 tsp salt.
- step 3
- Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.