Ajo Blanco

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Ajo Blanco
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
383
calories
Calories
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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 %)
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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:
EAT SMARTER
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almondgarlicsalt

Ingredients

for
4
Ingredients
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 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.
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