Jamones Sin Fronteras

Ajoblanco or “white gazpacho”, is a popular Spanish cold soup typical from Granada and Malaga. Ajoblanco traditionally is served on hot summer days, but it is also a great appetizer to start the celebrations, not only during summer season.

Ingredients:

• 3 cups mineral or filtered water
• 7 ounces blanched almonds
• 1 clove garlic
• 3 ounces white bread, torn into small pieces
• ½ cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• 6 seedless grapes, peeled
• 1oz iberico ham

Preparation:

1. Mix almonds, garlic and salt in a food processor and blend.
2. Add bread, 1/2 cup of water, vinegar and blend until very smooth.
3. Add remaining water, with the blender still running, add oil and blend until soup is emulsified.
4. Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours.
5. Cut up grapes, jamon and almonds into smaller pieces for sprinkling.
6. Serve soup in small glasses or cups and sprinkle on top grapes, jamon and almonds.
7. Enjoy!!!

100% Iberico de Campo Paleta by Fermin

100% Iberico Paleta

$350.00 – $370.00

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-6%

Iberico Ham Sliced 6oz

$41.60 $38.99

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