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Ajo blanco soup with chorizo crumb
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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.
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
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.
Typical values per serving:
This recipe was first published in June 2021.