Ajo Blanco

下ごしらえ

材料

作り方

手順

1. 1

   If using unblanched almonds, bring a small saucepan of water to a rolling boil. Add the almonds and blanch for 1 minute.

   約2 分

   調理のヒント： Blanching helps remove the skins easily, resulting in a smoother, whiter soup. Ensure the water is actively boiling before adding the almonds.

2. 2

   Drain the blanched almonds and immediately transfer them to a bowl of ice water to stop the cooking process.

   約1 分

   調理のヒント： This 'shocking' step helps loosen the skins and makes them easier to peel.

3. 3

   Pinch each almond between your thumb and forefinger to slip off the skins. Discard the skins.

   約5 分

   調理のヒント： If any skins are stubborn, you can rub the almonds vigorously in a clean kitchen towel.

4. 4

   Tear the stale bread into small pieces and place them into a high-speed blender.

   約1 分

   調理のヒント： Stale bread is ideal as it absorbs liquid better and contributes to the soup's creamy texture without making it gummy. If your bread isn't stale, you can lightly toast it.

5. 5

   Add the peeled almonds and garlic cloves to the blender with the bread.

   約1 分

   調理のヒント： For a milder garlic flavor, you can remove the green germ from the center of the garlic cloves.

6. 6

   Pour in the cold water, 60 ml of extra virgin olive oil, white wine vinegar, salt, and black pepper into the blender.

   約1 分

   調理のヒント： Using very cold water helps keep the soup refreshing and prevents the almonds from releasing too much oil during blending, which can sometimes lead to a slightly pasty texture.

7. 7

   Blend on high speed for at least 3-5 minutes, or until the mixture is completely smooth and creamy, scraping down the sides of the blender jar as needed.

   約5 分

   調理のヒント： The key to a truly luxurious Ajo Blanco is thorough blending. Continue blending until no gritty almond pieces remain and the soup has a silky, uniform consistency.

8. 8

   Taste the soup and adjust the seasoning, adding more salt or white wine vinegar to achieve your preferred balance of flavors.

   約1 分

   調理のヒント： Ajo Blanco should have a delicate balance of savory, nutty, and tangy notes. Don't be afraid to adjust to your palate.

9. 9

   Transfer the blended soup to an airtight container, cover tightly, and refrigerate for a minimum of 2 hours to chill thoroughly.

   約2 時間

   調理のヒント： Chilling is essential for the flavors to fully meld and for the soup to reach its optimal refreshing temperature. Overnight chilling is even better.

10. 10

    Before serving, give the chilled soup a brisk stir to ensure an even consistency.

    約1 分

    調理のヒント： The soup may thicken slightly in the refrigerator; a quick stir will bring it back to its smooth texture.

11. 11

    Ladle the Ajo Blanco into individual bowls and garnish each serving with halved green grapes and a final drizzle of the remaining 1 tablespoon of extra virgin olive oil.

    約1 分

    調理のヒント： The sweetness of the grapes and the fruity notes of the olive oil perfectly complement the savory, garlicky soup.