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Ajo Blanco: Garlic and Almond Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)2881.84
Carbohydrates (g)-
Total fats (g)326.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the bread, then soak it in some water for a few minutes. Drain the bread. | 2. Puree the almonds, peeled garlic, bread, and a portion of the salt. | 3. Gradually add oil, then add vinegar, mixing thouroghly. | 4. Add more water if needed, based on your desired level of thickness or texture. Add the rest of the salt, if needed. | 5. Pass the soup through a fine sieve or cheesecloth, and chill at least an hour. | 6. When serving, garnish with the grapes and two or three slices per serving of a sweet apple, sliced thin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white bread 2 slices - - - -
    almond 1 cup shelled 1927.12 0.0 0.0 218.0
    garlic clove 3 - - - -
    salt 1/2 - 1 teaspoon - - - -
    olive oil 8 tablespoons 954.72 0.0 0.0 108.0
    sherry vinegar 2 -3 tablespoons - - - -
    white grape seedless - - - -
    apple peeled sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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