Recipe courtesy of Janet Mendel

Ajo Blanco: White Garlic Soup with Grapes

Name: Ajo Blanco: White Garlic Soup with Grapes
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Total: 20 min

Prep: 20 min

Yield: 4 servings

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Ingredients

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

Directions

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 "My Kitchen in Spain: 225 Authentic Regional Recipes" by Janet Mendel, published in 2002 by HarperCollins