April 14, 2016

SOUP IS GOOD FOOD:

A Nicaraguan Soup That Puts Gazpacho to Shame (Edna Ishayik, April 07, 2016, Conde Nast)

LA ESPRESSIONISTA'S AJO BLANCO

Serves 4

6 cups whole almonds
4 cups water with ice cubes
1 garlic clove
2 tbsp olive oil
1 tbsp sherry wine vinegar
Pinch of sea salt
3 cups watermelon, cubed and seeded
1 tbsp basil-infused oil

Directions:

1. Place almonds in a food processor and blitz until you have a fine almond meal.
2. Transfer to a blender and add cold water with ice cubes.
3. Blend for two minutes until ice is completely crushed.
4. Add garlic clove, vinegar, olive oil, and sea salt and continue blending for a minute or two.
5. Taste the soup--it should be creamy. 
6. Adjust ingredients in case it may need more salt, a little more vinegar, or garlic.

To assemble:

1. Place the cubed watermelon into four soup bowls.
2. Pour the cold soup over them until mostly covered.
3. Garnish with extra virgin olive oil and basil-infused oil.
4. Serve immediately.

Posted by at April 14, 2016 5:27 AM

  

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