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Ajoblanco

AuthorMelipomiX
RatingDifficultyBeginner

Otra receta de cremas frías para este verano tan caluroso que estamos pasando.
Esta vez se trata de otro clásico “el ajoblanco” andaluz igual de fácil y delicioso que el gazpacho o salmorejo cordobés.
Y es que está claro que de saber refrescarse con la comida saben mucho por Andalucía.

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Ajoblanco

Yields6 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredientes
 200 g Almendras crudas sin piel
 2 Dientes de ajo
 1 tsp Sal marina
 100 g Pan blanco
 70 g Aceite de oliva
 30 g Vinagre de jerez
 8001000 ml Agua
 2030 Uvas blancas
 30 g Almendras laminadas y tostadas

Preparación
1

Pon en el vaso las almendras, los ajos, la sal, la miga de pan, el aceite, el vinagre y el agua. Tritura 2 min/vel 5-10 progresivamente. Vierte en una sopera y conserva en el frigorífico hasta el momento de servir.

2

Sírvelo muy frío con uvas blancas peladas y/o láminas de almendra o cualquier otra fruta que te guste y tengas a mano.

Ajoblanco

Sugerencias
3

Si lo haces justo antes de servir, sustituye 300 g de agua por el mismo peso en cubitos de hielo añadidos al final y removidos en vel 1 hasta que se derritan.
El truco es que esté bien frío

Mi valoración
4

Ajoblanco

Fuente:https://cookidoo.es/recipes/recipe/es-ES/r55697

Ingredients

Ingredientes
 200 g Almendras crudas sin piel
 2 Dientes de ajo
 1 tsp Sal marina
 100 g Pan blanco
 70 g Aceite de oliva
 30 g Vinagre de jerez
 8001000 ml Agua
 2030 Uvas blancas
 30 g Almendras laminadas y tostadas

Directions

Preparación
1

Pon en el vaso las almendras, los ajos, la sal, la miga de pan, el aceite, el vinagre y el agua. Tritura 2 min/vel 5-10 progresivamente. Vierte en una sopera y conserva en el frigorífico hasta el momento de servir.

2

Sírvelo muy frío con uvas blancas peladas y/o láminas de almendra o cualquier otra fruta que te guste y tengas a mano.

Ajoblanco

Sugerencias
3

Si lo haces justo antes de servir, sustituye 300 g de agua por el mismo peso en cubitos de hielo añadidos al final y removidos en vel 1 hasta que se derritan.
El truco es que esté bien frío

Mi valoración
4

Ajoblanco

Ajoblanco

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