Put a saucepan with water to the fire and when you start boiling, throw the almonds and keep them 2 or 3 minutes, remove them from the water, peel them and reserve them.
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| Ingredients to make almond soup the white garlic: |
| 200 grams of raw almonds 200 grams of village bread, settled, from the previous day 2 cloves of garlic 1 glass of olive oil 1 tablespoon of vinegar 1 liter of very cold water salt salt for the stroons 1 1 /4 of Moscatel grape kilo, peeled and without seeds o 2 melon slits, cut into small daditos o 1 apple, peeled and cut into small daditos |
Ingredients to make almond soup the white garlic:
2. Soak the breadcrumbs with a little water.
3. In a mortar, Almirez or Dornillo, put the salt and garlic and pour well with the mace.
4. When the garlic are well fed, add the almonds and continue to fell and stir, until you get a homogeneous paste.
5. Then throw the crumb of the bread and continue with the constant masted, without rest.
6. When everything is mixed to add the oil, very little by little, in fine chorrillo, while still mixing with the mace, until the oil is incorporated into the dough.
7. Add then, also little by little and without stopping, the vinegar until you get a thick sauce, very similar to that of mayonnaise.
8. Pass the pasta to a soup and add the water, little by little, so that the paste is clarified.
9. When the desired texture is achieved, try salt and rectify if necessary, then place the soup in the refrigerator until the time of serving.
