This is a popular Spanish chilled soup, Ajoblanco, typical from Granada and Malanga.  This is created with soaked bread, fresh garlic, crushed blanched almonds, filtered water, olive oil and sometimes vinegar. Also garnished with grapes, or slices of melon. A wonderful light and refreshing white gazpacho perfect for the summertime.

 

Besides being so tasty, good for you almonds have a very long list of health benefits. They are packed full of vitamins, minerals, protein and fiber. Almonds are frequently used as a healthy solution for relief in constipation, coughs, heart and respiratory disorders, anemia, impotency and diabetes. Also helps to promote healthy hair, skincare (psoriasis conditions) and dental care. Just a handful of nuts, about one ounce, contains 1 eighth of your daily protein. Almonds are widely available sliced, slivered, flaked, as a oil or butter and as a non-dairy milk. In our household we consume and enjoy the benefits of almond milk. We use it puddings, pancakes, smoothies and more. So versatile and delicious. As i always say – moderation is key to anything in life. Almonds do contain oxalates, a naturally occurring substance, which can lead to other issues if consumed excessively, especially those who have kidney and gallbladder problems.

 

The best way to store almonds is to keep them in an airtight container to protect them from air so the oil doesn’t become rancid. They do keep best in a dark, cool environment such as a refrigerator for up to two years. You may also freeze for up to four years.

 

 

SERVES:6

INGREDIENTS:

4 ounces bread

3 cups water, filtered

1 cup blanched almonds, raw and unsalted

2 garlic cloves, sliced

5 tbsp olive oil

1 1/2 tbsp sherry vinegar

sea salt, to taste

black pepper, to taste

FOR GARNISH: toasted slivered almonds seedless grapes, red or green, halved

INSTRUCTIONS: Firstly, you’ll need to blanch the almonds by placing them in a saucepan with hot boiling water, covered, for 1 minute. Remove from the stove and set aside for 3 minutes. Drain almonds in a colander and just simply pinch the nuts out of there outer layer. Place them on the counter to air dry before processing.

Break the bread into a large bowl and pour 2/3 cup of the water on top. Leave to stand for 5 minutes.

Put the almonds and garlic in a blender or food processor and process until blended. Gradually add the oil until the mixture forms a paste. Add the sherry and remaining cold water and blend till smooth.

Transfer the bowl and season with salt and pepper, adding a little water at a time if too thick. Let chill for three hours. Serve with toasted almonds and grapes scattered on top.

Enjoy!

 

 

NUTRITIONAL VALUE: calories 264; total fat 20.2g; sodium 172mg; potassium 140mg; total carbohydrates 21.6g; dietary fiber 2.5g; sugars 1.5g; protein 4.8g; calcium 8%; vitamin C 1% and iron 7%. This dish is low in cholesterol and sugar.

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