Ajo Blanco

Introducing: het elegante, Andalusische neefje van gazpacho. Met een beetje aanleg voor bordschikking, serveer je deze verfrissend, romige soep als een koud kunstwerkje.
Voor de vegan versie laat je de vis weg en vervang je de melk door water.
Op een warme zomerdag zet je de soep vlak voor serveren nog even in de diepvries, zodat je hem ijskoud kan opdienen.

VOORGERECHT

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Ajo Blanco

Introducing: gazpacho's elegant Andalusian cousin. With a little flair for plating, you can serve this refreshing, creamy soup as a chilled little work of art.

For the vegan version, simply leave out the fish and replace the milk with water.

On a hot summer day, pop the soup in the freezer shortly before serving, so you can enjoy it ice ice cold.

3 slices white bread (stale is fine)
¾ cup (200 ml) milk
2¾ cups (650 ml) vegetable broth
1 cup (150 g) blanched almonds
2 cloves garlic
⅓ cup (100 ml) olive oil
3 tbsp apple cider vinegar (or sherry vinegar)
2 tbsp basil oil
8 white grapes
4 tbsp sliced almonds
10 oz (300 g) smoked fish (smoked eel, mackerel, salmon, etc.)

1. Prepare the vegetable broth and let it cool completely.

2. Tear the bread into pieces and soak it in the milk for about 5 minutes.

3. Blend the almonds and garlic until finely pureed. Add the soaked bread and milk, the vinegar, and the cooled broth. Blend everything until smooth and creamy.

4. Chill the soup in the fridge for at least 2 hours.

5. Halve the grapes and toast the sliced almonds lightly in a dry pan.

6. Serve the soup in deep bowls. Top each bowl with pieces of smoked fish, grapes, toasted almonds, and a swirl of basil oil.