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Ingredients
  • subheading: For the ajo blanco soup:
  • 150 g whole wheat bread
  • 2 cloves garlic
  • 80 ml apple cider vinegar
  • 60 ml olive oil
  • 150 g peeled almonds, ground
  • 470 ml almond milk
  • sea salt and white pepper, to taste
  • subheading: For the cream of bell pepper:
  • 4 red peppers
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic
Note: Ingredients may have been altered from the original.
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