Almond soup recipe - Ajo Blanco
by Janet Mendel
Almond Blossom
White Gazpacho shooters with grapes. Ajoblanco (ajo blanco) is a delicious Spanish cold Almond soup typical from Granada and Málaga. Surprise your guests with this one - garlicky white to gazpacho in shot glasses. It's in Malaga classic, garnished with sweet muscatel grapes, a brilliant contrast of flavours.
Ingredients
6 slices day-old bread, crusts removed (170 g / 6 02)
115g/ 4 oz / 1 cup blanched and skinned almonds
3 cloves garlic
120 ml / 4 fl oz / ½ cup extra virgin olive oil
5 tablespoons white wine vinegar
2 teaspoons salt
475 ml / 16 fl oz / 2 cups water
10 muscatel grapes
Instructions
Soak the bread in water to cover until it is softened. Squeeze out the water and place in food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground. With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the water, then pour the mixture into a pitcher and add remaining water. Chill until serving time. Stir before serving. Pour into shot glasses. Spear grapes on cocktail sticks and place in each glass.