Ajo blanco cool garlic and almond soup

Yield: 4 servings

Measure Ingredient
¾ cup Blanched almonds
6 \N Cloves garlic, peeled,
\N \N Whole
3 tablespoons Sherry vinegar
½ cup White seedless grapes
2 \N Pieces white bread, crust
\N \N Removed
¼ cup Extra virgin olive oil
3 cups Water, very cold
\N \N Salt and pepper to taste
12 \N Muscat grapes for garnish

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


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