2 cups almonds, soaked overnight
4 cups of ice cold water
3 garlic cloves crushed to a paste
3 tablespoons of olive oil
3 tablespoons of sherry vinegar (not raw), but replace with either lemon juice or raw cider vinegar if preferred
Half a cup of white seedless grapes, cut in half
salt and black pepper
Blend the almonds, garlic and half of the water in the food processor until you get a smooth thick cream and the almonds are fully blended. Add the remainder of the water and olive oil. You should now have the consistency of single cream. Transfer to a bowl or jug and add the sherry vinegar and salt and pepper to taste. Chill thoroughly before serving. When serving, pour into bowls and add the grapes on top plus a little more olive oil.
This is so cooling and vibrant on a hot summer day. There are other versions of Ajo Blanco on this site, but this is my version. I think as close to the traditional version as you can get but without the white bread the Spanish normally add! I spend alot of time in Spain where this dish is a classic and takes advantage of the wonderful wonderful almonds they have there. Traditionally, the Spanish use blanched almonds, but I prefer them in their natural state of course. This dish tastes better the longer you leave it and after two days, taste fabulous.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!