Ajoblanco

Ajoblanco

Das zweite drei-Länder-Kochen:

spanische Vorspeise-finnischer Hauptgang-deutscher Nachtisch

Mein absoluter Favorite. Einfach sooo lecker und eine so geniale Kombination. Wir hatten diese kalte Suppe mit Kräutertofuwürfeln und hellen Trauben.

soup

For 800 ml:

2 gloves of garlic

100 g of raw almonds

200 ml olive oil

600 ml cold water

6 tsp of vinegar

2 tp of salt

6 slices of (white) bread

Put a bit of water in the bread and let it to absorb, pill the garlic. Put the garlic, the bread, the almonds, 1/3 part of the water and 100 ml of olive oil and whisk all. Keep adding the water and the olive oil, with the end of the olive oil add the vinegar and salt and whisk very well. Let it in the fridge for one hour and serve it cold with grapes, melon, parma ham, tofu

beilage

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