AJO BLANCO COLD SOUP RECIPE

RECIPES SPANISH CUISINE

AJO BLANCO COLD SOUP RECIPE

Soup is a lot like a family. Each ingredient enhance the others, each batch has own its charcteristics, and it needs time to simmer to reach full flavour. Marge Kennedy.

Jump to Recipe

WHAT IS AJO BLANCO COLD SOUP

The Ajo Blanco cold soup recipe is originally from Spanish cuisine. Garlic, white bread, and almonds are the base ingredients for this recipe. It has own characteristics and delicious flavor for which it has been popular all over the food cuisine. The Ajo Blanco is a Spanish word, that refers to the garlic and almonds. Generally, the bread is soaked 5 to 6 hours with roasted almond, garlic for softening it, then well blend together until it turns smooth paste. Finally finishing with water and olive oil are added the mixture is beaten until it has an emuldion -like texture. The Ajo Blanco cold soup recipe taste likes little sweet and little spicy as a result it gives unique taste and flavor.

AJO BLANCO COLD SOUP RECIPES
AJO BLANCO COLD SOUP

AJO BLANCO (SPANISH CHILLED BREAD AND ALMOND SOUP)

This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes grapes and green apple. It is usually served with grapes or slices of green apple.

Course Appetizer, Soup
Cuisine spanish
Keyword Bread and almond soup, Chilled bread soup, Spanish cold soup
Prep Time 15 minutes
Total Time 15 minutes
Author Biraj Kumar

Ingredients

  • 3 cups Old white country bread (Cubes)
  • 1/2 cup Full fat milk
  • 1/2 cups peeled and diced green apple
  • 1/4 cups Peeled and roasted sliced almond
  • 1 no Garlic flakes
  • 1/4 cup Green apple
  • salt/crushed pepper as per taste
  • 1/2 tbsp Extra virgin olive oil

Instructions

  1. Combine all the ingredients except olive oil in a bowl and add with a 1 cup water. Keep in the chiller for 5-6 hours for softening the bread and for which it will be more chilled.

  2. When the bread is softened, transfer this mixture to the blender and blend well. Then add the water gradually if too thick, until smooth. Remove it and keep in a bowl. then add olive oil, salt, and crushed pepper in this mixture of soup and whiskey well until the soup is emulsified.

  3. Then strain the soup through a fine strainer into a large bowl, cover and chilled very cold.

  4. Divided into soup bowl, garnish with almond flakes and a slice of green apple and served cold.

Personal Life; Biraj was born in Bhubaneswar to a Hindu family. He did his schooling from Gadi Brahma VidyaPitha and pursued his education in Hotel Management from Institute of tourism and hotel management College, Odisha. He is also a graduate from the Utkal University in Travel & Tourism. At a very early age, he took a liking to cook and pursued it to become one of the great chefs in the country. He is also very passionate about Swimming, photography, travel, and history. Professional Life; Having the early lessons about cooking from his brother, he began his career around 2011, from the Ramada group of hotels and worked with many of its hotels in various cities across India. After working with Ramada in short tenure, He worked with Radisson Group of the hotel and achieved the Best Restaurant Award in January 2016; Chef Biraj has an in-depth understanding of regional Indian cuisine having learned it from the best in the industry during his early career. He is equally adept with innovative Indian cuisine that is at par with the best culinary standards in the world. Currently, Biraj is associated with Flora Group of Hotels, Dubai & existing his art of culinary & skills.
Back To Top