Ajoblanco with loin slices and grapes

This very popular cold soup from Andalusia and Extremadura will be just the tonic whenever you get that summery feeling. Adding the loin makes it a real delicacy despite its humble beginnings.

Ingredients

100 g Campofrío loin slices
160 g almonds
75 g bread
100 g peeled grapes
1 clove of garlic
500 g cold water
100 ml virgin olive oil
15 ml Jerez vinegar
Salt

Preparation

  1. Mix and blend the ajoblanco ingredients.
  2. Then strain and leave to cool in the fridge
  3. Serve the ajoblanco well chilled with peeled grapes, some drops of olive oil, and fine slices of chopped loin on top.

Prepare IT with

Jerez vinegar. This seasoning is ideal for both enhancing the flavour of your ajoblanco and arousing your senses.

SAVOUR IT WITH

A Manzanilla wine

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