Ajoblanco (Chilled Almond Soup) with Sardines - Wine & Spirits Magazine

Ajoblanco (Chilled Almond Soup) with Sardines

Chef Seamus Mullen, Boqueria, NYC


  • 1 cup toasted Marcona almonds
  • 2 cup torn pieces of stale white bread, crust removed
  • 2 cloves garlic
  • 1/4 cup fino Sherry
  • 1/4 cup sherry vinegar
  • 1 cup water
  • 1 extra-virgin olive oil
  • 4 sardine fillets
  • 1 tsp extra-virgin olive oil
  • 1/4 cup chickpea flour
  • Whole Marcona almonds
  • 8 green grapes, halved


For the soup:

  • Combine the first 6 ingredients and allow to macerate overnight. The next day, place all the ingredients into a blender and blend until smooth, adding a little water to thin if necessary. With the blender running, slowly drizzle in the olive oil so that the combination emulsifies. Add salt to taste. Chill.

For the sardines:

  • Just before serving, season the sardine fillets with salt and pepper and lightly dust the skin side of the fillets with chickpea flower. In a non-stick pan, heat a teaspoon of olive oil over medium high. Add the fillets, skin-side down, and cook for about 2 minutes (until the flesh turns opaque); do not turn. Divide the soup into four bowls and top each with a sardine fillet. Garnish with almonds and grapes.

Pairing recommendation: A Fino Sherry, such as Tio Pepe, Osborne Pale Dry or El Maestro Sierra Fino

    This story appears in the print issue of June 2009.
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