Achoblanco is one of the Spanish soups served cold. The homeland of this dish is hot and sunny Andalusia. Achoblanco is cooked with ground almonds, and served with grapes or slices of melon.
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You will need
- - 150 g of fresh almonds;
- - stale white bread - 150 g;
- - garlic - 3 cloves;
- - olive oil - 100 ml;
- - dry white wine or dry sherry - 30 ml;
- - water - 700 ml;
- - juice of half a lemon;
- - white and dark large grapes - 200 g;
- - salt and pepper.
Instruction manual
1
First, prepare a small container with ice water - it will be needed to clean the almonds. Soak the bread in 200 ml of water, leave for 10 minutes.
2
Pour almonds with boiling water so that it is covered by 2-3 centimeters. After 5 minutes, drain the hot water, and fill in the almonds with ice water. After a few minutes, peel the almonds from the skin - for this it is enough to squeeze the kernels between the thumb and forefinger.
3
Peel and chop the garlic in a food processor or blender along with almonds. Add bread with water in which it was soaked, grind the ingredients again.
4
In turn, we pour olive oil, sherry and water into the combine (blender), each time whipping the mass. Season the soup to taste with pepper and salt, put in the refrigerator for several hours.
5
About an hour before serving the soup, we cut the grapes in half, carefully remove the seeds, using a knife with a sharp tip or a toothpick. Sprinkle the grapes with lemon juice on the side of the slice and put in the refrigerator. Plates, in which soup will be served, also put in the refrigerator.
6
Pour the soup into plates, sprinkle with ground pepper for beauty, sprinkle with olive oil (literally 6-7 drops per plate), spread the grapes and immediately serve.