Ajo Blanco With Almond, Cucumber And White Anchovy

Name: Ajo Blanco With Almond, Cucumber And White Anchovy Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ajo Blanco; 250 g blanched almonds; 4 slices white bread, crusts removed; 2 garlic cloves, crushed; 3 3/4 cups water; 2 tablespoons sherry wine vinegar; 2 tablespoons whole egg mayonnaise, good quality; Salad; 24 almonds, skin on and roughly chopped; 1 lebanese cucumber, peeled, deseeeded and finely chopped; 8 white anchovies, rinsed and chopped; micro herbs, good pinch for each bowl

Servings: persons

Ajo Blanco
250 g blanched almonds
4 slices white bread, crusts removed
2 garlic cloves, crushed
3 3/4 cups water
2 tablespoons sherry wine vinegar
2 tablespoons whole egg mayonnaise, good quality
Salad
24 almonds, skin on and roughly chopped
1 lebanese cucumber, peeled, deseeeded and finely chopped
8 white anchovies, rinsed and chopped
micro herbs, good pinch for each bowl

1
Ajo Blanco:.
2
Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
3
Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
4
Place bread in a food processor with drained almonds and garlic; process until well combined.
5
With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
6
Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
7
Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
8
Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
9
Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.

3967

kcal

Calories

337

Fat

163

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ajo Blanco, 250 g blanched almonds, 4 slices white bread, crusts removed, 2 garlic cloves, crushed, and more.

Yes, Ajo Blanco With Almond, Cucumber And White Anchovy Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ajo Blanco With Almond, Cucumber And White Anchovy Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions