Ajo Blanco (chilled almond soup) & Spanish tomato salad

Blend the blanched almonds, stale white bread, ice-cold water, garlic, cucumber, extra virgin olive oil, and sherry vinegar until smooth to make the Ajo Blanco soup.

Season the soup with sea salt and black pepper to taste.

For the tomato salad, combine the tomatoes with a pinch of sea salt and black pepper.

For the dressing, mix olive oil, sherry vinegar, finely chopped garlic, and thyme leaves, and season with salt and pepper.

Serve the Ajo Blanco soup garnished with parsley, chopped garlic, fresh thyme, onion, and toasted almonds.

Dietary

Allergens