Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: JuliaBalbilla on January 01, 2012, 01:26:10 pm
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Name of Recipe: Ajoblanco
Below is the original recipe, but I have made the following adjustments:
I couldn’t be bothered to peel the almonds and to be honest, it made little difference to the colour and texture.
I used more garlic – about 8 cloves.
I didn’t soak the bread.
Instead of salt, I added 4 tsp Marigold Swiss Bouillon Powder.
I used red grapes, which I did not peel.
Serves: 6
Ingredients:
200g peeled, raw almonds
2 cloves garlic
100g stale white bread (crumb only), soaked
70g extra virgin olive oil
30g vinegar, or to taste
1 litre water (approx)
White grapes to serve
Preparation:
Put the almonds, garlic and salt in the *: 30 seconds / Speed 5.
Next, add the bread and blend 15 seconds / Speed 5 until you have the consistency of a paste. Repeat if necessary.
Run at Speed 5 and pour the oil, little by little onto the lid of the bowl, MC on.
Add the vinegar and water and blend 1 minute / progressively Speed 5-10.
Adjust seasoning. Serve with peeled white grapes, or melon balls.
Origin: Translated from a recipe in Impescindible para tu cocina, which is the book you get when buying a Thermomix in Spain.
Photos: The photo shown below is an old one, hence the green grapes. Made in the TMX, the soup is whiter.
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Thanks for the recipe- I love ajoblanco. Glad to hear that not peeling almonds is OK - I hate that job!
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Hi Julia, this sounds lovely. Just wondering what is Swiss Bouillon Powder?
Michele
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Hi mcmch, it is a vegetable stock powder which is available in the UK, but not sure about other countries. You can find out more about it here (http://www.cookipedia.co.uk/wiki/index.php/Marigold_Swiss_bouillon_powder). I would imagine that the TMX stock powder would work just as well, although I understand it is quite salty so you may need to use less. The thing I like about the Swiss stuff, is that it has a light and delicate flavour, unlike some stock cubes which can overpower even the flavour of garlic.
JB