Ajo Blanco: White Garlic Soup with Grapes
- 6 ounces day old bread (a 3-inch cube), crusts discarded
- 1 cup blanched almonds
- 3 cloves of garlic
- 1/2 cup extra-virgin olive oil
- 5 tablespoons wine vinegar or sherry vinegar
- 2 teaspoons salt
- 2 1/2 cup water
- 12 muscatel grapes, halved and seeded
Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.
Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground.
Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.
With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
Thin the ingredients with 1/2 cup of water to the desired consistency.
Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy.
Chill until serving time. Stir before serving into bowls. Garnish with grapes.
Recipe courtesy of Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins