Garlic breath

Well, we finally made the "ajo blanco" from the almonds that we hand-picked a couple of weeks ago. (See previous post.) It took us that long to bang all the almonds with a big stone to remove the shells. In the end, the weight of almonds was considerably less than the weight of the husks that I'll be using with my firewood this winter. 

My friend made the ajo blanco this morning. It's kind of a soup that's drunk cold like gazpacho. At first taste, it's a bit like drinking a glass of garlic... (just as well my room mates are feline and don't mind the smell!) but then the taste of the almonds starts to come through. It's an interesting and surprisingly nice taste experience - one of the Spanish dishes that I hadn't yet tried, even though I've now lived here for nine years.