A bowl of this chilled, creamy Spanish soup makes the perfect summer lunch
Feast is supported byAbout this contentFelicity CloakeWed 21 Jul 2021 07.00 EDT
Gutsy, garlicky gazpacho may be more famous internationally, but quieter, creamier ajo blanco is my soup of choice when the temperature soars past the point where solid food appeals. Almonds have been a staple in sunny Andalusia since they were introduced by the Romans, and here they combine with stale bread to make an unlikely, but uniquely refreshing light lunch or starter.
Prep 20 min
Chill 2 hr
220g blanched almonds (see step
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