Ajo Blanco
This delicious soup originated in the area of Jerez in southern Spain, before tomatoes were introduced from the Americas. It is considered the original gazpacho, encompassing common ingredients such as bread, almonds and vinegar.
Makes
Serving size
Ingredients
INGREDIENTS FOR SOUP:
⅔ cup almonds (86 grams), blanched
2 cups cold water
2 garlic cloves (depends preferred strength of garlic flavor)
2 cups white bread (70 grams), crust removed, cut into 1-inch cubes
1 pinch sea salt
⅛ teaspoon black pepper
1 tablespoon sherry vinegar, plus more if desired
¼ cup olive oil
½ cups seedless green grapes, halved
INGREDIENTS FOR GARNISH:
4 teaspoons mint leaves, thinly sliced
½ cup seedless green grapes, quartered
2 tablespoons toasted almonds, crushed
2 teaspoons olive oil
Special Equipment:
Blender, high powered
Instructions
DIRECTIONS FOR SOUP:
- Blend almonds, water and garlic on high until smooth.
- Scrape down the sides of the blender if needed.
- Add bread and blend until smooth.
- Season with salt and pepper. Add vinegar and olive oil and blend until smooth.
- Add the halved, seedless grapes.
- Transfer soup to a sealed container.
- Refrigerate until very well chilled, at least 2 hours to 2 days.
- Serve after stirring thoroughly and when very chilled (add water to thin soup, if desired).
- Adjust seasoning with additional vinegar, if desired.
- Divide into 4 bowls. Spoon ¼ of garnish (see directions below) onto each bowl of soup.
- Drizzle additional olive oil, if desired.
DIRECTIONS FOR GARNISH:
- Combine mint, grapes and almonds after soup is chilled, just before serving.
- Add olive oil and stir to combine well.
- Add to soup as directed in soup serving directions.
Cooking Tip
If your blender is not high-powered and the resulting liquid has more fibrous particles than you like, pass the soup through a mesh strainer.
Recipe Contributed by FamilyCook Productions
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