Difference between revisions of "Ajoblanco with pears (TM)"
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− | An alternative version of [[Ajo Blanco Malagueño (TM)|Ajo Blanco Malagueño]], an uncooked, chilled [[garlic]] [[soup]] | + | An alternative version of [[Ajo Blanco Malagueño (TM)|Ajo Blanco Malagueño]], an uncooked, chilled [[garlic]] [[soup]]. It is heavenly! |
{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
| 150 g [[Almonds|almonds]], skinned | | 150 g [[Almonds|almonds]], skinned | ||
| 1 kg Conference [[Pears|pears]], peeled, cored and roughly chopped | | 1 kg Conference [[Pears|pears]], peeled, cored and roughly chopped | ||
− | | [[Garlic]] to taste, peeled | + | | [[Garlic]] to taste, peeled - I used 4 cloves |
| 110g [[Olive oil|olive oil]] | | 110g [[Olive oil|olive oil]] | ||
− | | 2-3 teaspoons [[Sherry|sherry]] | + | | 2-3 teaspoons [[Sherry|sherry]] vinegar |
− | | 2g [[Sea Salt|sea salt]] (you may need less if using [[Stock|stock]]) | + | | 2g (¼ tsp) [[Sea Salt|sea salt]] (you may need less if using [[Stock|stock]]) |
| 125g water or [[Vegetable Stock|vegetable stock]] | | 125g water or [[Vegetable Stock|vegetable stock]] | ||
}} | }} | ||
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| Fresh [[Parsley|parsley]], [[Blanched|blanched]] for 15 seconds, put into iced water, then patted dry | | Fresh [[Parsley|parsley]], [[Blanched|blanched]] for 15 seconds, put into iced water, then patted dry | ||
| [[Olive oil]] | | [[Olive oil]] | ||
− | | [[Pine Nuts| | + | | [[Pine Nuts|Pine nuts]], [[Toasted|toasted]] |
}} | }} | ||
Revision as of 19:57, 3 February 2017
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An alternative version of Ajo Blanco Malagueño, an uncooked, chilled garlic soup. It is heavenly!
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 150 g almonds, skinned
- 1 kg Conference pears, peeled, cored and roughly chopped
- Garlic to taste, peeled - I used 4 cloves
- 110g olive oil
- 2-3 teaspoons sherry vinegar
- 2g (¼ tsp) sea salt (you may need less if using stock)
- 125g water or vegetable stock
For garnishing
- Fresh parsley, blanched for 15 seconds, put into iced water, then patted dry
- Olive oil
- Pine nuts, toasted
Method
- Add the almonds, pears, garlic, olive oil, sherry vinegar, half the salt and water or stock into the bowl 1 minute / Speed 5-7-9
- Check for seasoning and add more, salt, vinegar and oil if necessary
- If the soup is too thick, thin down with a little more water or stock
- Blend again 10 seconds / Speed 5
- Chill for a minimum of 1 hour
- Meanwhile, make parsley oil by blending 1 part (by volume) to 3 parts olive oil (also by volume) until you have a green sauce xx seconds / Speed 5-7-9
- Once the soup has chilled, drizzle a little of the parsley oil over it and sprinkle a few pine nuts on the top
Serving suggestions
Serve with crusty bread
Recipe source
- Translated and adapted for Thermomix from a Canal Cocina recipe
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