Well-chilled coconut Ajoblanco soup2017-10-05
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In today’s recipe we’re going to add a tropical twist to an Andalusian dish. Ajoblanco is a traditional chilled soup from the Andalusia region in southern Spain, ideal for the summer months. It’s made primarily from bread, ground almonds, garlic, water, olive oil, salt and vinegar. In this recipe we’ve changed the traditional formula a little, to make an ajoblanco with a taste of coconut, using coconut milk and Amandín Oat Drink with Coconut.
A delicious, easy-to-make chilled soup that takes very little effort. The ingredients are easy to find and it’s quick and easy to make.
Ajoblanco is often eaten with grapes or melon. We’ve decorated it with some chives, but you can add what you like: croutons, salted prawns, Amandín Los Frutos del Sol Coconut Chips or whatever.
So try making coconut ajoblanco – you won’t regret it!
- 100 g Amandín Los Frutos del Sol Blanched Almonds
- 2 cloves of garlic
- 50 g white bread crumbs
- 200 cc coconut milk
- 50 cc olive oil
- 2 spoonfuls of white wine vinegar
- Half a teaspoon of salt
- 250 cc Amandín Oat Drink with Coconut
- 150 cc cold water
Soak the bread.
Once it's thoroughly soaked and drained, mix it with the garlic, the blanched almonds, the oil, the vinegar, the salt, the coconut milk and the Amandín Oat Drink with Coconut.
Whizz it up with a blender until it's smooth, gradually adding water to get the desired thickness.
Leave it to cool in the fridge until it's time to serve it.
Serve it well chilled and garnish it however you like, with vegetables, croutons, pepper...
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