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Cold soup isn’t for everyone – but you should really try this punched-up Andalucian classic after a workout
I remember the first time I had gazpacho. It blew my mind. Cold soup wasn’t a thing in my rural Yorkshire home but I quickly conditioned myself to this world of chilled deliciousness. Where gazpacho is bold and refreshing, ajo blanco is rich and winsome. The body of this garlic soup from Andalucia consists of almonds blended until smooth, and served ice-cold. I think the recipe works best if you freeze the almonds before blending, and I like to punch up the garlic by adding another clove. For some people, it’s a step too far to have a chilled soup, but I’m going to encourage you to ditch that protein shake after a workout and drink this by the glass.
Makes two glasses. Continue reading...