{"id":2381,"date":"2013-06-21T11:48:11","date_gmt":"2013-06-21T11:48:11","guid":{"rendered":"http:\/\/cookingclassesbarcelona.com\/?p=2381"},"modified":"2013-11-21T12:29:18","modified_gmt":"2013-11-21T12:29:18","slug":"ajoblanco-with-clams-a-typical-cold-soup-in-a-different-way","status":"publish","type":"post","link":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/ajoblanco-with-clams-a-typical-cold-soup-in-a-different-way\/","title":{"rendered":"Ajoblanco with clams: a typical cold soup in a different way"},"content":{"rendered":"<p>[one_third]<strong>Ingredients<\/strong><\/p>\n<p>200 g raw almonds<\/p>\n<p>2 garlic cloves (without the green part)<\/p>\n<p>60 g extra virgin olive oil<\/p>\n<p>40 g sherry vinegar<\/p>\n<p>600 ml bottled water<\/p>\n<p>350 g clams<\/p>\n<p>red grapes<\/p>\n<p>salt<span style=\"line-height: 1.714285714; font-size: 1rem;\">\u00c2\u00a0[\/one_third][two_third_last]<\/span><strong style=\"line-height: 1.714285714; font-size: 1rem;\">Preparation<\/strong><\/p>\n<p>Peel the garlic cloves and scald them in boiling water for about a minut. Put them in the blender, along with the almonds, and pour in the oil and vinegar. Season with salt and blend until you have a smooth mixture, with the right consistency (it should be soupy, but not too liquid. If you like it more liquid, add some more oil, vinegar and water; and if you like it thicker, mix in a dried bread slice). Pass it through a fine sieve, to have it smoother. Freeze or put it in the fridge, to serve it cold.<\/p>\n<p>Cut the grapes in quarters and take the seeds out. Clean the clams and steam them in a pot with the lid on, until they open (or about 2 minutes). Take the shells out and serve on a soup dish, garnishing with the grapes. Serve the cold ajoblanco (soup) on a pitcher, and pour the soup in the dish, in front of the guest. A nice, soft way to serve ajoblanco<span style=\"line-height: 1.714285714; font-size: 1rem;\">!!![\/two_third_last]<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[one_third]Ingredients 200 g raw almonds 2 garlic cloves (without the green part) 60 g extra virgin olive oil 40 g sherry vinegar 600 ml bottled water 350 g clams red &hellip; <\/p>\n","protected":false},"author":1,"featured_media":2382,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[185,161,186,190,166,159,177,82],"_links":{"self":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2381"}],"collection":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/comments?post=2381"}],"version-history":[{"count":4,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2381\/revisions"}],"predecessor-version":[{"id":2395,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2381\/revisions\/2395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/media\/2382"}],"wp:attachment":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/media?parent=2381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/categories?post=2381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/tags?post=2381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}