Ajo blanco cool garlic and almond soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Blanched almonds |
| 6 | Cloves garlic, peeled, | |
| Whole | ||
| 3 | tablespoons | Sherry vinegar |
| ½ | cup | White seedless grapes |
| 2 | Pieces white bread, crust | |
| Removed | ||
| ¼ | cup | Extra virgin olive oil |
| 3 | cups | Water, very cold |
| Salt and pepper to taste | ||
| 12 | Muscat grapes for garnish | |
Directions
Place almonds and garlic in food processor and blend until very fine.
Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water.
Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes.
Yield: 4 servings as appetizer
MEDITERRANEAN MARIO SHOW #ME1A39