Ajo blanco
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein11 %19 g
- Carbs23 %39 g
- Fat66 %50 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 654 kcal | 474 kcal |
| Protein | 19 g | 13.8 g |
| Carbs | 39 g | 28.3 g |
| Fat | 50 g | 36.2 g |
One serving is about 138 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty8/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Starter - Spanish
Ingredients
- 200 g Almendras
- 150 g White bread
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 tablespoon Red Wine Vinegar
Instructions
Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
Blend the ingredients together with 350ml water and 1 tsp salt.
Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
Videos and links
YouTube· from a similar recipe
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EPIC SPANISH TAPAS: Seared Shrimp with Romesco Sauce (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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