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    Ajo blanco soup with chorizo crumb

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    Ajo blanco soup with chorizo crumb

    This chilled, Spanish-inspired soup doesn’t involve any cooking at all! The tarragon isn’t traditional but adds a lovely little kick of anise.

    • Preparation time: 15 minutes

    Serves: 2


    4 slices white sourdough
    200ml almond drink
    100g blanched almonds
    1 clove garlic, crushed
    ½ Essential Cucumber, peeled and roughly chopped (peel reserved)
    2 tbsp Essential Red Wine Vinegar
    1 tbsp extra virgin olive oil, plus extra to serve
    20g pack tarragon, leaves only, finely chopped
    30g Cooks’ Ingredients
    Chorizo Crumb


    1. Remove the crusts from 2 slices sourdough (about 60g); whizz in a food processor to make fine breadcrumbs. Tip into a bowl, add the almond drink and leave to soak for 5 minutes. 

    2. Meanwhile, put the nuts in the food processor (no need to rinse it first) and whizz until finely ground (about 2 minutes). Add the breadcrumbs, garlic, cucumber and vinegar. Whizz again until smooth, then, with the motor running, slowly pour in the oil and 100ml very cold water. Season, add the tarragon and whizz again. Divide between bowls, scatter over the chorizo crumb and reserved cucumber peel and drizzle with a little more oil. Enjoy with the remaining bread. For a picnic, chill before putting in a flask and eat on the same day.

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