Ingredients

220 g blanched almonds
100 g stale white bread (crusts removed)
600 ml ice-cold water
4 cloves garlic (finely chopped)
1/2 cucumber (peeled and coarsely chopped)
200 ml extra virgin olive oil
2 tbsp sherry vinegar
4 tomatoes (cut into wedges)
Pinch of sea salt
Pinch of black pepper
4 sprigs parsley (finely chopped)
2 cloves garlic (finely chopped)
3 sprigs fresh thyme (the leaves finely chopped)
1/4 onion (chopped into small cubes)
Toasted almonds, roughly chopped

Dressing ingredients

6 tbsp olive oil
2 tbsp sherry vinegar
1 clove garlic (finely chopped)
3 sprigs thyme (the leaves finely chopped)
Salt and pepper to taste

This dish contains special tomatoes with a deep-red internal colour that stand out beautifully from a dish, especially from this classic white soup called Ajo Blanco. This is a Spanish soup mainly made from almonds. When you eat this soup for lunch on a Saturday or Sunday, your weekend just keeps getting better and better.

Rating

Preparation

Preparation Ajo Blanco

Toast the almonds in a dry pan until they start to brown. Allow to cool. Keep a few almonds aside for garnishing.
Soak the bread in cold water.
Place the remaining almonds in the food processor. Squeeze the break and roughly tear it in the blender.
Add a little water and blend for 1 minute. Add the water a little at a time while the food processor is running.
Then add the garlic, cucumber, olive oil, and vinegar.
Blend until smooth. Strain the mixture if necessary.

Preparation tomato salad and dressing

Wash and dry the tomatoes and cut them into wedges.
Season the tomatoes with salt and pepper.
For the dressing, whisk the sherry vinegar into the olive oil and add the other ingredients.
Marinate the tomatoes with the dressing.

To serve