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Ajo Blanco

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Ajo Blanco
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
383
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein9.99 g(10 %)
Fat32.87 g(28 %)
Carbohydrates16.96 g(11 %)
Sugar added0 g(0 %)
Roughage3.81 g(13 %)
Vitamin A0.12 mg(15 %)
Vitamin D0 μg(0 %)
Vitamin E8.81 mg(73 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.45 mg(41 %)
Niacin3.35 mg(28 %)
Vitamin B₆0.12 mg(9 %)
Folate27.86 μg(9 %)
Pantothenic acid0.26 mg(4 %)
Biotin23.35 μg(52 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.7 mg(1 %)
Potassium308.35 mg(8 %)
Calcium130.34 mg(13 %)
Magnesium112.57 mg(38 %)
Iron1.84 mg(12 %)
Zinc1.54 mg(19 %)
Saturated fatty acids3.43 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 slices
white Bread (about 80 g)
1 cup
almonds (unblanched)
3 cloves
4 tablespoons
1 tablespoon
freshly ground peppers
slivered almonds (for scattering)

Preparation steps

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.