The quality of the almonds is paramount in an ajo blanco, so choose wisely. Health-food shops generally have a good fresh selection.
- 150 ml milk
- 60 gm day-old bread, crusts removed, coarsely torn
- 100 gm blanched almonds
- 2 garlic cloves
- 85 ml extra-virgin olive oil
- 3 tsp sherry vinegar, or to taste
- To serve: toasted almond flakes
- 1 cup (firmly packed) flat-leaf parsley
- 3 garlic cloves, coarsely chopped
- 125 ml (½ cup) extra-virgin olive oil
- 1Combine milk and bread in a bowl, set aside until bread is soft (8-10 minutes). Squeeze milk from bread (discard milk), transfer to a food processor, add almonds and garlic and process until finely chopped. With motor running, gradually add oil, then 200ml iced water. Add sherry vinegar, season to taste and refrigerate until well chilled (1-2 hours).
- 2Meanwhile, for parsley oil, process parsley and garlic in a blender until coarsely chopped. With motor running, gradually add oil and process until very smooth. Transfer to a muslin-lined sieve placed over a bowl and set aside until all parsley oil has drained (5 minutes, discard solids).
- 3Ladle chilled ajo blanco into two small serving glasses, drizzle with parsley oil and serve scattered with almond flakes.
Drink Suggestion: Fine manzanilla. Drink suggestion by Max Allen