Recipe courtesy of Janet Mendel
Ajo Blanco: White Garlic Soup with Grapes
Getting reviews...
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 46 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 583 mg
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 46 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 583 mg
Ingredients
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.
