Ajo Blanco is traditionally a cold soup from Malaga region made out garlic, almonds and old bread soaked in water;
Churros is… Well, you know churros and probably love it!
Here I make my twist of this recipe because I am crazy for changes. I transformed the soup into a dip and made the churros in a savoury baked version to dip in the dip. Just a delicious different way to make a great snack, starter of food platter for sharing with friends and family.
WHAT YOU WILL NEED:
Serves 6-8 portions
Ajo Blanco:
- 100g blanched almonds(soaked overnight)
- 120g old bread(or cooked white beans)
- 1 cup water
- 3 garlic cloves
- 50ml olive oil
- 2 tbsp jerez vinegar(apple cider vinegar, white wine vinegar also possible)
- 100ml-200ml plant milk(or water)
- ½ – 1 tsp salt
- Hanfull fresh grapes
- Handful chopped fresh parsley
Churros:
- 120g chickpea flour
- 80g rice flour
- 500ml water
- 2 tbsp coconut oil(or vegan butter)
- 100ml-150ml plant milk
- 1 tbsp nutritional yeast
- ½ tsp salt
- Optional: mix or fresh thyme and rosemary
HOW TO:
- Churros: Bring the water, oil, and salt to a boil;
- Turn off the heat and add the flour into the hot water, mixing well until it forms a thick dough;
- Add Plant milk if the dough is too thick, it needs to be firm but still sticky;
- Using a piping bag, form the churros in a baking tray and bake at 180°C for about 30 minutes;
- Ajo Blanco: Soak the old chopped bread with the water and let it sit for about 20 minutes;
- In a small sauce pan add the olive oil and garlic in medium low heat fot about 10-15 minutes;
- Rinse the almonds and transfer to a high speed blender with the rest of the ingredients;
- Blend for about 1- 2 minutes until thick creamy (like hummus) texture;
- Serve with chopped crapes and parley on top and the curros on the side to dip in;
OBS: In case you have leftovers and want to have it in soup form, just add more liquid to the blender and adjust salt if needed;