AJO BLANCO RECIPE - CHILLED ALMOND SOUP
This easy and delicious ajo blanco recipe is the perfect soup for a warm summer day.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 10
Steps:
- Place the stale bread into the blender and cover with the cold water and vinegar
- Add the strained almonds, diced apple, and garlic
- Pulse in the blender until smooth
- Taste and adjust for salt and vinegar
- Add ice if serving immediately (to make sure it's fully chilled)
- While blending, slowly add the olive oil
- Taste and adjust seasoning
- Chill in the fridge if you have time
- To serve, top with sliced green grapes
Nutrition Facts : Calories 383.04 kcal, Carbohydrate 20.41 g, Protein 8.89 g, Fat 31.65 g, SaturatedFat 3.3 g, Sodium 138.32 mg, Fiber 5.79 g, Sugar 6.76 g, ServingSize 1 serving
SOPA DE AJO (GARLIC SOUP)
Provided by Food Network
Time 25m
Number Of Ingredients 8
Steps:
- Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.
SOPA DE AJO BLANCO CHILLED GARLIC SOUP.
The first time I mentioned this soup to my mother she recoiled over the thought of garlic soup being served cold. When I had her imagine a Vichyssoise with garlic her curiosity was peaked. This soup is very traditional in this area of Spain. It is easy to make and in one word: wonderful!
Provided by Chef from Casa Ceba
Categories Spanish
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
- almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
- Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
- to two cups cold water to soak.
- While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
- a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
- from water and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to.
- processor or blender. Blend or pulse on high. While blending, slowly drizzle olive oil, then vinegar,.
- and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
- Pour into a container or bowl. Seal and chill at least two to three hours or overnight. Serve inches.
- chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
- NOTE - Traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
- substitute olive oil drops.
Nutrition Facts : Calories 494.9, Fat 33.3, SaturatedFat 3.8, Sodium 497, Carbohydrate 39.7, Fiber 5.5, Sugar 1.6, Protein 12.4
SOPA DE AJO (SPANISH GARLIC SOUP)
Make and share this Sopa de Ajo (Spanish Garlic Soup) recipe from Food.com.
Provided by canarygirl
Categories Spanish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a wide, shallow soup pot, heat oil and lightly sauteé garlic (just until golden, not burned).
- Add bread, that has been previously sliced very thinly, and fry until golden brown.
- Remove from heat and add paprika.
- Stir well.
- Add water and stir.
- Salt to taste.
- Heat soup over medium low heat for about a half an hour.
- When the soup is just about done, add the eggs.
- Serve hot.
Nutrition Facts : Calories 316.4, Fat 13, SaturatedFat 2.2, Cholesterol 70.5, Sodium 489.3, Carbohydrate 40.5, Fiber 2.4, Sugar 0.4, Protein 9
SOPA AJOBLANCO
This white gazpacho was a staple growing up; I remember slurping it directly from the bowl. It's made from stale bread and seasonings you have on hand and topped with grapes for a traditional touch. - Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.
Nutrition Facts : Calories 660 calories, Fat 62g fat (11g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
- Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
- Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
- Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
- Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
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