pear ajoblanco

Ajoblanco is a cold soup typical of Andalusian cuisine, made mainly of almonds, bread, water, olive oil, salt and vinegar. It is usually accompanied by grapes or melon to refresh it.

When I was studying cooking in Barcelona we prepared this delicious white soup, but instead of accompanying it with grapes or melon we added pear, pear to the preparation itself, to my surprise we got a delicious ajoblanco: a balanced ajoblanco, with a sweet touch in which no flavor overpowers the other.

And since it is a cold soup from high altitude, it must be dressed as it deserves. You will see that it looks ideal served on Laura Ashley tableware , which will simply dress our summer table and will be the culmination of this summer recipe, very easy to prepare and truly delicious.

Laura Ashley tea towel, Laura Ashley porcelain plates and Laura Ashley bowl

Ingredients (for 6 people)

• 750gr ripe pear
• 150gr marcona almond
• 100gr bread crumbs from the day before
• 2 cloves of garlic, blanched without the germ
• 200gr extra virgin olive oil
• 30gr apple cider vinegar
• 1 liter of water
• 1 teaspoon salt
• 1 tablespoon La Tourangelle almond oil (optional)
• 1 pear, sliced ​​almonds, smoked salmon and sprouts to decorate (optional)

Elaboration

1. We place the almonds in a bowl , cover them with water and leave them to soak in the refrigerator for at least 8 hours.
2. In the blender , place the almonds (without water), the bread crumbs, the pears without skin or core, the garlic cloves, the oil, the vinegar, the water, the salt and the tablespoon of La Tourangelle almond oil . Blend well and let rest for about 30 minutes.
3. After this time, strain through a fine sieve . If there are still a lot of almond grains, grind them again with some of the liquid and emulsify everything together again.
4. We adjust the salt and set aside and serve very cold.
5. For decoration, I like to serve the ajoblanco accompanied by some salmon and pear skewers. They are as easy to make as rolling a piece of pear in smoked salmon. We place them to one side of our ideal Laura Ashley bowl and top the soup with sprouts and flaked almonds.

Laura Ashley tea towel, Laura Ashley porcelain plates , La Tourangelle almond oil and Laura Ashley bowl

Pear ajoblanco is ideal to surprise our guests, serving it as an appetizer or even as a starter at any summer dinner or meal. Ideal accompanied with smoked salmon or without anything, the most important thing for them to enjoy it to the fullest is that it is very cold. Are you going to miss it?