Olive Magazine

Beetroot and almond ajo blanco

Published: July 19, 2016 at 9:10 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 4

This recipe for beetroot and almond ajo blanco comes from Morito in London's Exmouth Market and makes the perfect summer starter.

  • Gluten free
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal396
fat29.5g
saturates2.4g
carbs8g
sugars6.2g
fibre1.5g
protein14g
salt0.5g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 200g blanched almonds
  • 200g beetroot, peeled and chopped
  • 1 clove garlic, crushed
  • 3 tbsp (good-quality aged Spanish or good-quality red wine vinegar with a pinch of sugar) red wine vinegar
  • sea salt
  • extra-virgin olive oil
  • a few leaves mint, chopped

Method

  • STEP 1

    Put the almonds in a food processor or liquidiser and blitz to a powder. Continue to blitz the almonds until the mixture begins to resemble butter. If the machine is struggling, add a little water at this point. Blitz until the mixture becomes a smooth paste. Begin to add 400ml water, slowly.

  • STEP 2

    When you’ve added all the water, add the beetroot, garlic and vinegar and season generously with salt. Continue to blitz for another minute or until the soup is smooth and silky. Transfer the soup to a jug and chill until needed.

  • STEP 3

    Serve the soup in chilled bowls with a drizzle of olive oil and freshly chopped mint.

    cook's note

    You can buy ready-cooked beetroot or wrap whole small beets in foil and roast at 200C/fan 180C/gas 6 for an hour or until tender. Cool and peel before using

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