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Spanish Ajo Blanco (White Garlic & Almond Cold Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.0004
Energy (kCal)3261.6815
Carbohydrates (g)145.3882
Total fats (g)292.1688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour. | 2. In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth. | 3. Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours. | 4. Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes. | 5. Notes: | 6. Grapes should be sweet, white ones not the red variety. | 7. Don't use a strong virgin oil but a mild, refined one of about 0'4º acidity. | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 5 ounces raw peeled toasted 1253.0476 0.0 0.0 141.7475
    garlic clove 2 peeled - - - -
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    olive oil 2/3 cup refined 1272.96 0.0 0.0 144.0
    salt 1/2 tablespoon - - - -
    grape 7 ounces peeled 113.1145 27.6436 1.6074 0.9327
    french bread 1/2 lb 616.8974 117.6641 24.3811 5.4886

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



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