Ingredients (for 4 glasses – 1 liter): 100 gr. of unroasted almonds, 2 cloves of garlic, 1 liter of fresh water, 150 gr. bread crumbs, 100 ml. of extra virgin olive oil (EVOO), 30 ml. white wine vinegar, a pinch of salt

Preparation: (for four people – 1 liter).

First we must soak the bread if it is hard. We put a couple of slices of farmhouse bread in cold water to soften the crumb. When it is malleable, we remove it from the crust and reserve it. Meanwhile, we will have boiled a pot of water. When it boils, we put the almonds in a colander and we scald them with a ladle, that is, we throw two or three tablespoons of boiling water over them. Let cool for a few minutes and peel them.

The traditional way of making ajoblanco is to mash the garlic and almonds in a mortar with a little salt. Then add the soaked bread and make a paste to which we add the oil to bind it. Then the vinegar is added and finally the cool water.

Another option, equally effective in my view, is to put the well-peeled almonds in a blender glass and beat them with the two cloves of garlic and a little cold water that we will have in the fridge. We beat well, we add the breadcrumbs, the oil and the vinegar and we continue beating. Finally we have just added the necessary water, rectify the salt and let it cool in the fridge.


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