Title: Ajo Blanco (Cold Almond And Garlic Soup)
Categories: Soups, Spanish
Yield: 1 Batch
2 cl Garlic; coarsely chopped
1 1/2 c Blanched almonds
1 Day-old country-style bread
-roll (3 oz) -OR-
1 Fresh roll
1 1/2 ts Salt
6 tb Sherry vinegar
1/2 c Extra virgin olive oil
4 c Water
12 Green grapes; seeded and
-halved, for garnish
1/2 c Almonds; sliced, toasted
Tear bread roll into pieces and soak in 1 cup of water for
10 minutes.
In a blender, process the garlic until pureed. Add the blanched
almonds and process until finely ground. Add the soaked bread and any
remaining water (or the fresh bread), salt, vinegar, and olive oil
and blend for 2 minutes, or until a smooth paste forms. Add the water
and blend for 2 minutes longer, or until smooth. Transfer to a bowl,
cover, and refrigerate for at least 4 hours, or until well chilled.
Just before serving, stir the soup well, reaching to the bottom of the
bowl. Taste and adjust the seasoning with salt. Ladle into chilled
soup plates, garnish with the grapes and toasted almonds, and serve.
Notes:
Can also garnish with thin apple slices.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
