Ajoblanco (white garlic in English) is a typical Spanish cold soup and is so refreshing and delicious. It’s a great way to beat the heat!
2.7 oz rye and spelt bread (75 g)
1⅓ cup raw blanched almonds (200g)
1 or 2 cloves of garlic
2 cups cold water (500 ml)
1 tsp sea salt
2 tbsp apple cider vinegar
4 tbsp extra virgin olive oil