Ajo Blanco soup
Enjoy a homemade version of this traditional dish served at Meshek Barzilay, a plant-based restaurant in Tel Aviv, Israel.
During these hot summer stretches, we're all craving dishes that are refreshing yet satisfying, cooling yet comforting. Cold soups like Gazpacho are a regular go-to, but the Spanish Ajo Blanco soup, while much lesser known, is much more dynamic and rich.
I'm Omri Sibul, head chef of Meshek Barzilay, a plant-based restaurant in Tel Aviv. While the soup is originally from Granada and Malaga, it's no surprise that Tel Avivians have adopted this traditional Spanish treat in the sweltering heat. That's why I created it.
- 150 grams whole wheat bread
- 2 cloves garlic
- 1/3 cup apple cider vinegar
- 1/4 cup quality olive oil
- 150 grams peeled almonds, ground well
- 2 cups almond milk
- Atlantic sea salt
- White pepper
- 4 red peppers
- 2 tablespoons olive oil
- 1 tablespoon balsamic
- 2 cloves garlic
Cream of red bell pepper
Soak the bread in almond milk and apple vinegar overnight.
Grind in a white almond milk processor until you get a smooth paste.
Transfer the bread mixture into the mixer and add the ground almonds, olive oil, garlic and spices and grind well. Slowly add the almond milk until the texture is accurate and desirable.
Broil the peppers 10 minutes on a high heat in the oven and then transfer to a closed container and let them sweat until they can be peeled easily. Sprinkle them with olive oil, garlic and balsamic vinegar and rest for about an hour until it cools.
Puree the peppers and garlic into a cream and season with Atlantic sea salt.
Tastes wonderful when cold, splashed with red pepper cream.
Recommended to serve with roasted almonds, crackers and basil leaves.