John Myers
Ingredients for 2 servings:
- 2 slices of white bread or wholemeal bread (to taste)
- 100 ml water
- 1 tsp white wine vinegar
- 50 g almond(s), finely ground
- 1 garlic clove(s), if desired
- 3 tbsp olive oil
- 1 pinch of salt
- n. B. water
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes
the original form of gazpacho invented by the Moors
The bread is cut into the smallest possible cubes and gradually moistened with the water and vinegar. It is then ground with a large spoon in a sturdy drinking glass or mortar until the mixture is as smooth as possible. If you’re not dependent on a large crowd, you can also add the garlic clove, which gives the ajoblanco its name, which has been cut into very small cubes and crushed. Then stir in the almonds and olive oil. The mixture can be further mixed with water until the desired consistency is reached. The soup tastes best with grapes or bananas.
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