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Ajo Blanco (Spanish White Garlic Soup)
Ajo blanco, a white version of gazpacho, is believed to have originated with the Moors. If you’d like a smoother texture, try soaking the blanched almonds in milk before processing.
Ingredients
At a glance
Cuisine
Difficulty Level
Tidings Eats
Serves
4
1 cup blanched almonds
4 slices crustless white bread, soaked in cold water for 5 minutes
3 garlic cloves, sliced
1/4 cup olive oil
2 1/2 cups cold water
2 tablespoons sherry vinegar
Salt
1/2 cup seedles green grapes
Toasted slivered almonds
Chopped fresh parsley
Method/Steps
1. Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed. Slowly add the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
2. Pour the soup into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
3. To serve, pour the soup into individual bowls and garnish with the toasted almond slivers and chopped parsley.
Wine and Spirits Match
Enjoy with an aromatic, full-flavored white wine like Sauvignon Blanc or Viognier.