During these hot summer stretches, we’re all craving dishes that are refreshing yet satisfying, cooling yet comforting. Cold soups like Gazpacho are a regular go-to, but the Spanish Ajoblanco soup, while much lesser known, is much more dynamic and rich.
Israeli chef & restauranteur, Merav Barzilay has created a quick, easy and VEGAN version of this traditional dish at her legendary plant-based restaurant, Meshek Barzilay, in Tel Aviv. While originally from Granada and Malaga, it’s no surprise that Telavivians have adopted this traditional Spanish treat in the sweltering heat.
150 grams of whole wheat bread
2 cloves of garlic
1/3 cup of apple cider vinegar
1/4 cup quality olive oil
150 grams peeled almonds ground well
2 cups almond milk
Atlantic sea salt
Cream of Bell Pepper
4 Red Peppers
2 tablespoons olive oil
1 tablespoon balsamic
2 garlic cloves
Soak the bread in almond milk and apple vinegar for a night
Grind in a white almond milk processor until you get a smooth paste
Transfer the bread mixture into the mixer and add the ground almonds, olive oil, garlic and spices and grind well. Slowly add the almond milk until the texture is accurate and desirable.
Broil the peppers 10 minutes on a high heat in the oven and then transfer to a closed container and let them sweat until they can be peeled easily. Sprinkle them with olive oil, garlic and balsamic vinegar and rest for about an hour until it cools.
Puree the peppers and garlic into a cream and season with Atlantic Sea Salt.
The Ajoblanco soup is wonderful when it’s cold, splashed with red pepper cream.
Recommended to serve with roasted almonds, crackers & basil leaves