Recipe courtesy of Janet Mendel

Ajo Blanco: White Garlic Soup with Grapes

  • 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

  1. Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.
  2. 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.
  3. Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.
  4. With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
  5. Thin the ingredients with 1/2 cup of water to the desired consistency.
  6. 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.
  7. Chill until serving time. Stir before serving into bowls. Garnish with grapes.
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Ajo Blanco: White Garlic Soup with Grapes