For 4 persons:
100 grams of rustic stale white bread, without crust
100 ml almond milk, unsweetened
400 ml cold water
100 grams white almonds,
peeled and coarsely chopped
1 clove garlic, peeled and crushed
2 tablespoons sherry vinegar
100 ml olive oil
Pinch of salt
For the garnish:
Two large handfuls of colored tomatoes, coarsely chopped
2 (wild) peaches, chopped
Extra almonds, coarsely chopped
Extra olive oil
Please note: the soup must be chilled in the refrigerator for at least an hour. So start on time!
This is how you make it:
1. Tear the white bread into pieces and put them in the blender or food processor. Pour the cold water and almond milk on top and press the bread pieces well into the liquid until they are completely covered. Let it soak for a while while you prepare the rest of the ingredients.
2. Add the garlic. Smooth the bread mixture.
3. Add the chopped almonds, sherry vinegar and a pinch of salt to the machine and run until completely smooth.
4. Then, while the machine is running, carefully drizzle the olive oil into the ajo Blanc until the mixture is nicely emulsified.
5. Keep the soup covered in the refrigerator for at least an hour.
6. Just before serving the ajo blano, heat a dash of olive oil in a frying pan and fry the tomatoes for about 5 minutes until they start to burst. Remove the pan from the heat and sprinkle the tomatoes with a small pinch of salt. Mix them in a bowl with the peach pieces.
7. Spoon the cold ajo Blanco into deep plates. Place the warm, baked tomatoes and peach on top. Finally, sprinkle with some extra almonds.