Ajo blanco with pickled green pepper relish

Ajo blanco with pickled green pepper relish

By
From
V is for Vegan
Serves
4

A chilled Spanish soup made from almonds and garlic. Simple and pale, but elegantly filling. You’ll only need a small portion.

Ingredients

Quantity Ingredient

For the green pepper relish:

Quantity Ingredient
2 green peppers
olive oil
75ml white wine vinegar
2 tablespoons granulated sugar
2 tablespoons sea salt
1 teaspoon drained pickled green peppercorns
1 tablespoons drained baby capers
handful flat-leaf parsley leaves, to garnish

For the soup:

Quantity Ingredient
150g blanched almonds
6 garlic cloves, peeled
100g sourdough breadcrumbs
500ml cold water
2 teaspoons sea salt
200ml extra virgin olive oil
2-3 tablespoon white balsamic or sherry vinegar, to taste
white pepper

Method

  1. Preheat the oven to 200°C. To make the green pepper relish, place the green peppers on a baking tray, toss in a little olive oil and roast in the oven for 15–20 minutes until the skin is blackened. Place in a plastic bag for 5 minutes, then strip off the shiny skin and deseed them.
  2. In a small saucepan, combine the wine vinegar, sugar and salt and place over a medium heat until the sugar and salt have dissolved. Remove from the heat and let cool completely.
  3. Tear or slice the peppers into strips and add to the cooled pickling liquid with the peppercorns and capers. Then heat until the vinegar evaporates.
  4. For the soup, briefly toast the almonds in a dry frying pan over a medium-high heat for no more than 1–2 minutes. Tip onto a plate and leave to cool, then process in a blender with the garlic, breadcrumbs, water, salt, olive oil and balsamic or sherry vinegar. Chill in the fridge until ready to serve.
  5. Season the chilled soup with white pepper, then ladle into bowls, place a little green pepper relish in the middle of each and scatter over a few parsley leaves.
Tags:
Vegan
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