Ajo Blanco With Almond Cucumber And White Anchovy Salad Recipes

Steps:

• Ajo Blanco:.
• Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
• Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
• Place bread in a food processor with drained almonds and garlic; process until well combined.
• With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
• Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
• Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
• Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
• Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.

Steps:

• Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour.
• In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth.
• Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours.
• Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes.
• Notes:.
• Grapes should be sweet, white ones not the red variety.
• Don't use a strong virgin oil but a mild, refined one of about 0'4º acidity.
• Enjoy!

Steps:

• Blend the ingredients together with 350ml water and 1 tsp salt.
• Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.