Gluten Free Ajo Blanco Dip

Almonds

What is Ajo Blanco (ajoblanco)?

Ajo Blanco is a cold soup originating from Spain. It is what I would call a peasant food. Almonds are produced in large amounts in Spain and this is just a great way to use almonds in the kitchen. What better way to create a meal by using an ingredient available in your back yard. My recipe differs from the original in a few ways. Ajo Blanco is a cold soup made by using almonds, stale bread, garlic and water with seasoning and olive oil. I made mine into a dip to serve with my salad and made a slight variation to the recipe and made it gluten free and used cannellini beans instead of bread. This makes a great dip or dressing to serve with crudités or to dollop on a salad on a warm sunny day as I did here. Traditionally Ajo Blanco is made as cold soup also referred to as a "white gazpacho". It is a refreshing and nourishing soup to have when the weather is hot during the summer months.

What Are The Nutritional Benefits Of Ajo Blanco?

This is a healthy vegan dish that supports good levels of plant based protein for vegans. Almonds are a great source of vitamin E, essential fats and calcium, magnesium, potassium, iron and zinc. They are good source of plant protein. I soaked my almonds overnight to make it easy to peel so they are also easy to digest. Extra virgin olive oil has anti-inflammatory properties it is rich in mono-unsaturated fatty acids that may help contribute to healthy cholesterol levels.

I served my Ajo Blanco here with avocado another great source of vitamin E and monounsaturated fats for the body. And a mixture of cos lettuce and celery rich in potassium and vitamins K, A and C. Celery is great dietary source of fibre also. I also used cannellini beans in the sauce and on my salad that further enhanced the plant protein and fibre intake. Fibre is important for gut health and we need to aim for a minimum intake of 30gr per day as adults.

Ingredients for Gluten Free Ajo Blanco Dip:

For 2 servings:

A handful of soaked then peeled almonds

4 tablespoons or cooked cannellini beans with cooking liquid

A small clove of garlic peeled and crushed

1 tablespoon extra virgin olive oil

A squeeze of lemon juice

1/2 tablespoon apple cider vinegar

Sea salt to season

Method:

Blend the above ingredients till smooth. Assemble your salad with salad leaves and scatter on more cooked cannellini beans. Drop on the Ajo Blanco sauce and sprinkle with toasted almond flakes for a nice crunch. Sprinkle with smoked paprika if like for another level of flavour!

Gluten Free Ajo Blanco Dip On Salad