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Gazpacho ajo blanco extremeño
cordovan ajoblanco recipe
We are adding the oil very slowly and very little, as if it were a thread, and moving the bowl, keeping it slightly inclined and the mortar at the same time, in circular movements, we will see that the mass is growing.
Add a good amount of fresh water and add salt and vinegar. Once to our taste we stir to mix everything well and we are chopping into pieces the bread from the day before, keep in mind that the bread absorbs part of the broth and should not be dry, be guided by the photo. And we already have our ajoblanco as we prepare it in my land ready to eat. It is served very cold. With a potato omelette and a few pieces of blood sausage of the earth, it is already mortal sin!
almond gazpacho
1. The ajoblanco, as we can see, does not have many ingredients and is not difficult to make, but we have to be careful with the garlic so that the soup is not too heavy. To do this, we are going to peel the garlic and remove the center so that they do not repeat. We crush them well in the mortar and add a little salt to taste.
3. When we have all the ingredients well integrated, we put them in the glass of the mixer and, at the same time that we pass this one, we are throwing the extra virgin olive oil that is demanding until it is a mayonnaise (it is the most complicated part because it is easy that it is cut).
4. When we have achieved that the garlic sauce has a consistent texture, we chop the cucumber into very fine pieces and put it inside (it can be with skin or without skin, depending on what we like the most).
vegan white garlic
1. The ajoblanco, as we can see, does not have many ingredients and is not difficult to make, but we have to be careful with the garlic so that the soup is not too heavy. To do this, we are going to peel the garlic and remove the center so that they do not repeat. We crush them well in the mortar and add a little salt to taste.
3. When we have all the ingredients well integrated, we put them in the glass of the mixer and, at the same time that we pass this one, we are throwing the extra virgin olive oil that is demanding until it is a mayonnaise (it is the most complicated part because it is easy that it is cut).
4. When we have achieved that the garlic sauce has a consistent texture, we chop the cucumber into very fine pieces and put it inside (it can be with skin or without skin, depending on what we like the most).
white garlic arguiñano recipe
Our ajoblanco, we have elaborated it with a picual oil, excellent for our health due to its high quantity of antioxidants. It is the most durable extra virgin olive oil that exists, being ideal for cooking as it withstands high temperatures very well.
Among its beneficial properties for the organism, it is worth mentioning that it has a high content of monounsaturated oleic acid, a type of Omega 9 fatty acid, present in all olive oils and which plays a very important role in the prevention of cardiovascular diseases.
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