Ajoblanco Cold Soup

<h2 class="subheader">Spanish Cold Soup</h2> Traditional Ajoblanco Cold Soup, a classic chilled soup made with garlic, almonds, bread and GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, for a soup with a smooth, velvety texture and a well-balanced taste. This Spanish soup makes a wonderful summer meal on hot days.

Total Time

10m

Prep Time:10m

Yields:12 Servings

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Ingredients

1 cup

blanched Marcona almonds

2 tsp.

GOYA® Minced Garlic

3 cups

cubed crustless crusty bread (day old)

3 tbsp.

GOYA® Extra Virgin Olive Oil , divided

2 tsp.

GOYA® Sherry Vinegar

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Garnish

½ cup

chopped red or green grapes

2 tbsp.

thinly sliced fresh basil, optional

1 tsp.

lime zest, optional

Directions

Kitchen View

Step 1

In blender, purée almonds, 3 cups cold water and garlic until milky. Add bread, 2 tbsp. oil, vinegar and Adobo seasoning; pulse until smooth. Strain through fine-mesh strainer. Refrigerate in airtight container for at least 2 hours or up to 2 days.

Step 2

Divide among large shot glasses. Garnish with grapes, basil and lime zest. Drizzle with remaining oil.

How to blanch almonds?

To blanch almonds (or remove skins), add almonds to small pot of boiling water. Cook for 60 seconds. Drain and rinse under cold water. Squeeze each almond to remove the skin.

Products in this Recipe

Minced Garlic

Extra Virgin Olive Oil

Sherry Vinegar

Adobo All-Purpose Seasoning with Pepper

How to blanch almonds?

To blanch almonds (or remove skins), add almonds to small pot of boiling water. Cook for 60 seconds. Drain and rinse under cold water. Squeeze each almond to remove the skin.