MARCONA ALMONDS AJO BLANCO RECIPE

Directions

1. Crush the garlic with the back of your knife and add the crushed garlic paste into a blender along with the almond and breadcrumbs.
2. Blend, adding just enough oil to keep the blades turning, to a thick, smooth paste.
3. Keep the blender running and add the olive oil slowly.
4. Add water until you achieve the consistency of single cream.
5. Add the sherry vinegar and Maldon salt to taste - it might need more or less than the recipes states, so just keep going until it tastes balanced and delicious.
6. Store in the fridge for at least two hours, preferably overnight. The soup will thicken overnight and might need to be let down with some water before serving.
7. Serve chilled in small quantities. Garnish with edible flowers or drops of balsamic vinegar and olive oil.