Ajo Blanco | TMix+
Starters, Suppers, Soups & Sides

Ajo Blanco

Time: 7 minutes in the Thermomix
Yield: 6 as an entree

Like many, I was never overly excited by the idea of cold soup but all that changed after a meal at José Andrés’ Los Angeles restaurant, The Bazaar. The starter was ajo blanco, a cold Spanish soup made from almonds, garlic and olive oil. It was served in a short glass, which I meticulously cleaned out with a teaspoon, longing for more. Luckily, it’s really easy to make at home. The professionals would insist on blanching your own almonds but I don’t think it’s necessary, providing you use the best olive oil you can find. Serve garnished with breadcrumbs, grapes, grated apple, sautéed mushrooms or smoked almonds

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Ajo Blanco