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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
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
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Protein9.99 g(10 %)
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Fat32.87 g(28 %)
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Carbohydrates16.96 g(11 %)
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Sugar added0 g(0 %)
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Roughage3.81 g(13 %)
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Our nutritional traffic light explained
more nutritions 
Vitamin A0.12 mg(15 %)
Vitamin D0 μg(0 %)more
Vitamin E8.81 mg(73 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.45 mg(41 %)
Niacin3.35 mg(28 %)
Vitamin B₆0.12 mg(10 %)
Folate27.86 μg(9 %)more
Pantothenic acid0.26 mg(4 %)
Biotin23.35 μg(52 %)more
Vitamin B₁₂0 μg(0 %)more
Vitamin C0.7 mg(1 %)
Potassium308.35 mg(8 %)more
Calcium130.34 mg(13 %)more
Magnesium112.57 mg(38 %)more
Iron1.84 mg(12 %)more
Zinc1.54 mg(22 %)more
Saturated fatty acids3.43 g
Cholesterol0 mgmore
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 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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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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