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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Ajoblanco (Garlic and Almonds Andalusian Cold Soup)


200 g Culinary Journey Ajoblanco
300 ml water
50 g white grapes
10 g Sliced Marcona Almonds
Extra virgin olive oil


Mix the Ajoblanco with the water in a blender, add salt as required and set aside in the fridge.
Cut the grapes in half and remove the seeds.
Toast the almonds and set aside.
Arrange the grape halves in a soup dish with the sliced almonds. Serve with the Ajoblanco in a chilled jug. Drizzle a few drops of extra virgin oil on top to finish.