Ajoblanco with pears (TM)

An alternative version of Ajo Blanco Malagueño, an uncooked, chilled garlic soup. It is heavenly!

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 150 g almonds, skinned
• 1 kg Conference pears, peeled, cored and roughly chopped
• Garlic to taste, peeled - I used 4 cloves, although I feel it could take more
• 110g olive oil
• 25ml sherry vinegar
• 2g (¼ tsp) sea salt (you may need less if using stock)
• 175g water or vegetable stock

For garnishing

Ajoblanco with pears (TM)

Servings:	Serves 6
Calories per serving:	310
Ready in:	10 minutes plus 1 hour chilling time
Prep. time:	10 minutes plus 1 hour chilling time
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st January 2017

Best recipe review Love the parsley oil 5/5 Delicious Carla

• Fresh parsley, blanched for 15 seconds, put into iced water, then patted dry
• Olive oil
• 4 tablespoons of Pine nuts, toasted

Method

1. Add the almonds, pears, garlic, olive oil, sherry vinegar, half the salt and water or stock into the bowl 1 minute / Speed 5-7-9
2. Check for seasoning and add more, salt, vinegar and oil if necessary
3. If the soup is too thick, thin down with a little more water or stock
4. Blend again 10 seconds / Speed 5
5. Chill for a minimum of 1 hour
6. Meanwhile, make parsley oil by blending 1 part (by volume) to 3 parts olive oil (also by volume) until you have a green sauce 1 minute / Speed 5-7-9. If you are only making a small amount, it would be best to use a stick blender.
7. Once the soup has chilled, drizzle a little of the parsley oil over it and sprinkle a few pine nuts on the top

Serving suggestions

Serve with crusty bread

Recipe source

• Translated and adapted for Thermomix from a Canal Cocina recipe

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