Ajoblanco (white garlic) is a popular cold soup from Spain, and specifically from the cities of Granada and Málaga. Spanish cuisine uses garlic a lot: for this soup, two raw garlic cloves are typically needed. However, if you fear that might be too much for your taste buds, you can prepare it with only one clove and enjoy a milder taste.
If you do enjoy garlic, you will love this delicious and refreshing soup that needs no cooking like the more popular gazpacho.
- 2 wholewheat English muffins (or 2 slices of bread of your choice)
- 2 cups cold water (add ice cubes, if you have some)
- 1 1/3 cup raw blanched almonds
- 2 garlic cloves
- Pinch of garlic salt
- 1 tablespoon of apple cider vinegar (or vinegar of your choice)
- 4 tablespoons olive oil
Dice the bread and transfer to a mixing bowl. Add all the other ingredients and process until you obtain a smooth cream. Put into the fridge until the soup is very cold. Sprinkle with a few almonds (and, if desired, drizzle with olive oil).
Serve (and enjoy) cold!