Ajoblanco (Almerian style) 🧄🥛 .

Cut the bread into pieces and soak it; the idea is not to soak it completely, but to make it soft and moist. (In the original recipe they usually use white bread from the day before, in my case I use whole wheat bread and remove the crust; this will make it look less white than the original recipe).

In the glass of the blender add the garlic, the soaked bread (I soaked it in water, some people soak it in milk), the 150 ml of EVOO (I want to put milliliters in the ingredients but it did not let me), the milk (you can use almond milk), the vinegar and the salt. Blend for a few minutes until everything is lightly crushed.

Introduce the almonds (in my case I did not peel them but you can do it or buy them like this. If you want to peel them, just put them in a pot with boiling water for 1-2 minutes, strain them and remove the skin with a pinch) and beat everything.

Here in Almeria we grind it but without overdoing it so that it looks like the texture you see in the photo.

During this last process of grinding the almonds, I like to add a splash of milk, since it will thicken when it cools down.

Once mashed, it is a matter of tasting and seeing if salt needs to be added (I did not have to add salt).

AND THAT'S IT! If you try it, let me know what you thought. 👍🏽