The white garlic recipe without bread consists of a cold soup typical of Andalusian gastronomy. A very simple cream that is made with simple ingredients, a fresh incoming and full of vitamins. However, like all traditional cold creams or soups, it usually has its variants according to the area, for example, the Manchego Ajoblanco or the Extremaduran Ajoblanco are some of the most popular recipes. You should also know that Ajoblanco is a dish that is very cold, so it is ideal to prepare it in summer. In recipes we show you how to make ajoblanco without bread. Don miss it and keep reading!
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make ajoblanco without bread: |
| 200 grams of raw almonds. |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make ajoblanco without bread:
1. To start with the white garlic recipe without bread, first add the almonds soaking, you can have them a few hours or overnight. This step is done so that they are more tender, it is better crushed and thus the cream is much thinner. In our case we have left the almonds soak for 3 hours. You should also know that, if you wish, you can prepare the ajoblanco without almonds, but this time, it is the main ingredient, since it does not carry bread.
Trick: You can also boil the almonds for a few minutes or crush them as is, but it costs a lot, therefore, if you have a good robot it will crush them very well.
2. When you are going to prepare white-free white garlic, place the almonds in a whisper vessel or in a robot and add the garlic.
3. Pour a glass of water and start crushing, there will be a forceful dough. Immediately, keep crushing and adding water as the cream needs to need better and further is finer. When you have the almost crushed cream, add the oil little by little to emulsify.
4. Add the vinegar and a little salt, mix again and test until you leave it to your liking. If you like more garlic flavor, you can add one more piece. When you have it ready, leave it in the fridge so that when it comes to serving it is very cold.
Trick: White garlic texture is usually a bit thick, therefore, you can leave it more liquid by adding water. You can also strain the cream, although it is usually taken as is.
5. When being at rest in the fridge, the white Vegan garlic usually thickens, but if you need it, you can add more water and some more ingredient. Next, when you go to serve it, pour the cream into an individual bowl and incorporate a stream of olive oil and chopped almonds on top. It is also very common to make ajoblanco with apple.
