1. Ajo Blanco:. 2. Place blanched almonds in a bowl and cover with water. Cover and stand overnight. 3. Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread. 4. Place bread in a food processor with drained almonds and garlic; process until well combined. 5. 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. 6. Transfer to a bowl, cover and refrigerate for 2 hours or until chilled. 7. 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. 8. Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug. 9. Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
