Australian Avocado Ajo Blanco
Remy Davis –
Chef Notes
- Australian avocados bring exceptional creaminess and body to this modern take on ajo blanco, creating a silky, luxurious texture that replaces the traditional almond base.
- Their rich creaminess pairs beautifully with macadamias and chardonnay vinegar, delivering balance, freshness and depth in every spoonful.
- For best results, use perfectly ripe Australian Avocados and serve the soup well chilled to preserve its vibrant colour, fresh flavour and smooth consistency.
Ingredients
- 160g macadamia nuts
- 600g whole milk
- 1 large green apple, peeled, cored and diced (approx. 200g)
- 1 garlic clove, deveined (approx. 5g)
- 60g white sourdough, crusts removed
- 250ml extra virgin olive oil, plus extra to serve
- 150ml chardonnay vinegar or good white wine vinegar
- 150g ripe Australian avocado, blended until smooth
- 100–200g ice (adjust to preferred consistency)
- Salt and white pepper, to season
To serve:
- A few thin slices of ripe Australian avocado
- Coarse black pepper
- Maldon salt
- High-quality extra virgin olive oil
Preparation
- Combine the macadamia nuts, whole milk, diced green apple, garlic and white sourdough in a large bowl or container. Allow to soak for a minimum of 30 minutes, this softens the bread and nuts and allows the flavours to begin to meld.
- Transfer the soaked mixture to a high-powered blender. Add the blended avocado, extra virgin olive oil, and chardonnay vinegar.
- Blend on high until completely smooth. Add 100–200g of ice depending on how thick or loose you want the consistency. Adding more ice gives a thinner, more pourable soup.
- Season well with salt and white pepper.
- Pass the soup through a fine chinois or fine mesh strainer. Work quickly and transfer immediately to the refrigerator to chill. The soup should be served very cold.
- To plate, pour into chilled bowls. Finish with thin slices of avocado, a crack of coarse black pepper, a pinch of Maldon salt, and a generous drizzle of your finest extra virgin olive oil.
