Garlic soup with mango

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Tasty fresh summer soup with a fruity touch, a variation on the local Spanish "ajo blanco" soup.

Prep Time10

Cook Time5

Total Time15

Course: Soups

Cuisine: Spanish, Mediterranean

Keyword: cold soup, summery soup, ajo blanco, garlic soup, recipe cold soup, mango soup

language: en

gelegenheid: lunch, daily dishes

Servings: persons

Calories: 495kcal

Equipment

mixer / blender

Ingredients

300 gr raw almonds peeled
200 gr bread
250 gr mango
800 ml water
2 cloves garlic
2 tbl spoon vinegar
200 ml olive oil
pinch salt
1 tbl spoon black sesame seeds

Instructions

Remove the skin from the mango and cut it into pieces.
Peel the garlic cloves.
Use the inside of white bread and tear into pieces.
Put all ingredients together in the blender and let it mix for about 3 minutes. The aim is to get a smooth soup. If you notice that small pieces of almond are still present, it is best to pass the soup through a sieve. (put the soup in a sieve and push it through the sieve with the back of a ladle in rotating movements)
Place in the fridge for a couple of hours. Serve cold and garnish with some sesame seeds, pieces of mango or extra olive oil.

Notes

Garlic soup, or "ajo blanco", is a well-known local dish that is served nice and cold and flavored with a few white grapes.

This refreshing and creamy soup is ideal for hot summer days. The name "ajo blanco" means "white garlic" in Spanish, reflecting its main ingredient.

To prepare ajo blanco, the almonds, garlic and bread are mixed until smooth. Then olive oil, vinegar and water are added to the mixture, and it is seasoned with salt as desired. The soup is usually chilled before serving so that the flavors mingle and create a deliciously cooling dish.

With the addition of mango I make a modern variation and this soup gets a fruity sweet touch. Still looking for a summer dish? Be sure to try this out... Un beso, Patricia

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