Ajo Blanco

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

Ingredients

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
Salt
1/2 cup (3 oz) seedles green grapes

To garnish

Toasted slivered almonds
Chopped fresh parsley (optional)

Preparation

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.

Recommended wines

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 and palate-cleansing