Ajoblanco (Cold almond and garlic soup) with cherries
Time: 20 minuten
People: 4
Difficulty: Fácil
250 grams of almonds, 2 garlic teeth, 150 grams of bread miga, a tablespoon of Jerez vinegar, a liter of very cold water, 500 grams of cherries, salt and a half-cup of extra virgin olive oil.
Preparation
The almonds are removed from the skin; for this we scale them for about two minutes in boiling water. We put the bread miga in soak with some water. We peel the garlic. In a mortar we crushed almonds, garlic, bread miga and a salt point. We're working the mallet little by little with the mallet, adding the oil to the pallet until we get a spongy paste. Finally we add the desired vinegar, and we work a little more with the mace, finally adding cold water. We put the liquid obtained in the fridge and let it cool until it is served. We took the bone off the cherries. When we are going to serve, we try it, rectifying, if necessary, the point of salt and vinegar, and finally we add the cherries. We'll be very cold.
