Name: Ajo Blanco
Total time: 1 h 30 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 3 slices white Bread (about 80 g); 1 cup almond unblanched; 3 cloves garlic; 4 tablespoons olive oil; 1 tablespoon white wine vinegar to taste; salt; freshly ground peppers; slivered almonds for scattering

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Calories:	383 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	90 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	383 kcal	(19%)
Protein	10 g	(20%)
Fat	33 g	(41%)
Carbohydrates	17 g	(7%)
Added Sugar	0 g	(0%)
Roughage	4 g	(13%)
Vitamin A	0.12 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	8.81 mg	(73%)
Vitamin B1	0.11 mg	(10%)
Vitamin B2	0.45 mg	(32%)
Niacin	3.35 mg	(21%)
Vitamin B6	0.12 mg	(9%)
Folate	27.86 µg	(14%)
Pantothenic Acid	0.26 mg	(4%)
Biotin	23.35 µg	(47%)
Vitamin B12	0 µg	(0%)
Vitamin C	0.7 mg	(1%)
Potassium	308.35 mg	(15%)
Calcium	130.34 mg	(16%)
Magnesium	112.57 mg	(30%)
Iron	1.84 mg	(13%)
Iodine	0 µg	(0%)
Zinc	1.54 mg	(15%)
Saturates	3 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe author: EAT SMARTER

Ingredients

For servings

3 slices	white Bread (about 80 g)
1 cup	almonds unblanched
3 cloves	garlic
4 tablespoons	olive oil
1 tablespoon	white wine vinegar to taste
	salt
	freshly ground peppers
	slivered almonds for scattering

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Directions

1 Cut the crusts off the bread and soak the bread in cold water.

2 Drop the almonds into boiling water for a minute or so, then slip off the skins and dab dry.

3 Peel the garlic. Squeeze out the bread and blend to a puree with the garlic and almonds.

4 Put the paste into a large bowl and mix with the olive oil and 800 ml water.

5 Season well with vinegar, salt and pepper, cover and leave to stand in the fridge for about 1 hour.

6 Toast the slivered almonds in a dry frying pan and scatter on the soup before serving.

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