Ajo Blanco Sauce (almond garlic)

I served mine with jarred chargrilled peppers and anchovies but it would also be great with charred veg like broccoli & spring onions if your doing a bbq, spread over toast to have with tomatoes, in place of hummus or mayonnaise, go wild!

Its also served as a gazpacho style soup by adding more iced water to thin it out topped with a drizzle of olive oil and served with some crusty bread.

Ingredients:

1 cup ground almonds or 3/4 cup blanched almonds

1 tbsp sherry vinegar

1 large garlic clove

1/3 cup olive oil

1/2 cup iced water

salt to taste

Method:

Toast half your almonds or ground almonds until lightly golden and fragrant (ground almonds will brown faster, can be done in a pan or oven at 180*C) then leave to cool slightly.

Blend almonds (toasted and un-toasted), garlic, oil, vinegar, iced water and salt until smooth and creamy.