Ajo Blanco
(0 votes)
(0 votes)
383
calories
Calories
easy
Difficulty
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Nutritions
1 serving contains
| Fat | 32.87 g | |
| Saturated Fat Acids | 3.43 g | |
| Protein | 9.99 g | |
| Roughage | 3.81 g | |
| Sugar added | 0 g | |
| Calorie | 383 |
more nutritions
| Carbohydrates/g | 16.96 |
| Cholesterol/mg | 0 |
| Vitamin A/mg | 0.12 |
| Vitamin D/μg | 0 |
| Vitamin E/mg | 8.81 |
| Vitamin B₁/mg | 0.11 |
| Vitamin B₂/mg | 0.45 |
| Niacin/mg | 3.35 |
| Vitamin B₆/mg | 0.12 |
| Folate/μg | 27.86 |
| Pantothenic acid/mg | 0.26 |
| Biotin/μg | 23.35 |
| Vitamin B₁₂/μg | 0 |
| Vitamin C/mg | 0.7 |
| Potassium/mg | 308.35 |
| Calcium/mg | 130.34 |
| Magnesium/mg | 112.57 |
| Iron/mg | 1.84 |
| Zinc/mg | 1.54 |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- 3 slices
- 1 cup
almonds (unblanched)
- 3 cloves
- 4 tablespoons
- 1 tablespoon
white wine vinegar (to taste)
- freshly ground peppers
Preparation
Preparation steps
Step 1/6
Cut the crusts off the bread and soak the bread in cold water.
Step 2/6
Drop the almonds into boiling water for a minute or so, then slip off the skins and dab dry.
Step 3/6
Peel the garlic. Squeeze out the bread and blend to a puree with the garlic and almonds.
Step 4/6
Put the paste into a large bowl and mix with the olive oil and 800 ml water.
Step 5/6
Season well with vinegar, salt and pepper, cover and leave to stand in the fridge for about 1 hour.
Step 6/6
Toast the slivered almonds in a dry frying pan and scatter on the soup before serving.
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