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Spanish Recipes Search
Spanish Regional Cuisine
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
- 2 1/2 cups (20 fl. oz) cold water
- 2 tablespoons
- 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.
Palacio de Bornos Rueda: A lovely, aromatic, full-flavored white wine:
it's a bit like a cross between a Sauvignon and a Viognier in character.
Martinsancho Rueda 2003: Fragrant and crisp, with a citrusy core of
grapefruit and herb. It's a bit like a very lean sauvignon blanc, refreshing