A refreshingly sweet and savoury summer lunch …
I’ve served this traditional Andalusian cold soup with peaches as they are at their best at the moment, but you can play around with different fruit. At this time of year everything tastes great, so see what tickles your fancy. I went to a supper club by my good friend Clare Cole at Italo in London, and she served this soup with cherries, cucumber and tarragon – it was perfect. Some little cubes of perfectly ripe apricot would also be delicious. I will often make a thicker version and serve it with a pile of just-cooked green beans, dressed in lemon and olive oil. The trick is to add the water little by little until you have the consistency you want. @kittycoles
AJO BLANCO WITH PEACH, CUCUMBER AND MINT
Ingredients
• 200g blanched almonds or toasted flaked almonds
• 100g slightly stale white bread, crusts removed
• A splash of milk or almond milk (optional)
• 500–600ml ice-cold water
• 1 small garlic clove, chopped
• 1 cucumber, peeled and roughly chopped
• 100ml extra virgin olive oil, plus extra to serve
• 2 tbsp sherry or red wine vinegar
To serve
• 2 ripe peaches
• A small handful of mint leaves
• Sea salt
Method
1. Toast the almonds in a dry pan until golden, thenset aside 20g for the garnish.
2. Soak the bread in milk or water for 10 minutes.
3. Add the remaining almonds to a blender with thebread and a splash of water. Blitz until they are finelyground.
4. With the blender still on, slowly add the rest of thewater and a cube of ice, then the garlic, cucumber,olive oil and vinegar. Blend until smooth and seasonto taste. Chill or serve immediately.
To serve
1. Cut the peaches into chunks, similar to the cucumber. Season with salt, a tablespoon of olive oil, and a small splash of vinegar. Toss to combine.
2. Ladle the ajo blanco into shallow bowls, top with the peach and cucumber, scatter over mint, and finish with a drizzle of olive oil and a little more salt if needed.