Beetroot and almond ajo blanco

Name: Beetroot and almond ajo blanco
Total time: 30 min
Yield: serves 4
Ingredients: blanched almonds 200g; beetroot 200g, peeled and chopped; garlic 1 clove, crushed; red wine vinegar 3 tbsp (good-quality aged Spanish or good-quality red wine vinegar with a pinch of sugar); sea salt; extra-virgin olive oil; mint a few leaves, chopped

30 minutes + chilling
serves 4
A little effort

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

July 19, 2016 at 9:10 am

*This recipe is gluten-free according to industry standards

Ingredients

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