Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.
- Serves 4 to 6
- 15 minutes preparation plus chilling time
- Difficulty: Medium
- 1 cup (6 oz) blanched almonds
- 4 slices crustless white bread, soaked in cold water for 5 minutes
- 3 garlic cloves, sliced
- 5 tablespoons olive oil
- 2 1/2 cups (20 fl. oz) cold water
- 2 tablespoons sherry vinegar
- 1/2 cup (3 oz) seedles green grapes
- Toasted slivered almonds
- Chopped fresh parsley (optional)
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.
Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.
Castelo de Medina Verdejo 2011
"Fresh and bright, but at the same time fairly round on the palate, this wine offers great value. Its fruit flavors, resembling peaches and pears, are supported by slightly nutty, honeyed notes, giving it genuine complexity. Drink it as an aperitif or with lighter fare."
COMPOSITION: 100% VerdejoFind out more