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Zucchini ajoblanco

These days we are enjoying really nice weather, so at home we continue preparing gazpachos and cold soups, like this ajoblanco that I bring you today. Although in the end I was not able to join the project Thermorecetas, I thank you for being able to publish this recipes with them.

I wanted to give this typical Malaga soup a twist and I added zucchini that, in addition to giving it softness, gives it a touch of sweetness, all without taking away the role of the almond at all.

You can also do it beforehand and keep it in the fridge, in this case it will not be necessary for the water to be very cold, and it will only be necessary to stir it a little just before serving it. In any case, it should be taken cool.

It should also be borne in mind that the slightly lumpy texture that the almond provides may not be too popular with children.


Discover other recipes of: Soups and creams

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  1.   Victoria Martinez said

    Thank you for counting on me even though in the end I could not join you ???

  2.   Gespy said

    What is white zucchini? You mean it's peeled?

  3.   Angeles said

    How do I put it as a cold appetizer?
    Can I use the green and peel it if I can't find the white?
    There will be 50 people and I will put it in cups, how many times do I have to make it triple quadruple?
    Thank you, I await your answer.
    Greetings, I'm from Madrid.