Ajo blanco

Description

Ajo blanco comes from Malaga and it is one of the many gazpacho soups found in Spain. If you feel you would like to try preparing it in the traditional way, do everything in the same order, but use mortar and pestle. Put the paste in a big bowl before adding water. This cold soup is a natural source of E vitamin from the olive oil and almonds.

Ingredients

2 clv garlic (peeled, coarsely chopped)
1 c grape (washed, seeds removed or seedless)
1 c almond extract (blanched, no skin)
4 sli bread (white bread, crust removed)
3 c water
3 T sherry vinegar (white wine vinegar)
1⁄2 c olive oil

Instructions

  1. Soak the bread in water to cover until soft.
  2. Fit the metal chopping blade in you food processor. Put almonds, garlic and salt in the bowl, process for two minutes or until thinly hopped.
  3. Squeeze the bread, add to the processor bowl through the top opening and process. Pour the oil, slowly, without stopping the machine. Add the vinegar in the same way Blend until smooth.
  4. Reduce speed and pour the water, slowly, through the top opening until reached the desired consistency.
  5. Check the seasoning. Chill in the fridge until required or serve, garnished with the grapes.
  6. To serve, wash the grapes and either peel them and add them to the soup or present them in a bowl to the side.

Notes

Blanch raw almonds to peel the skin. Place 2 cups of water in a kettle and bring it to a rolling boil. Heat the almonds for 2 minutes in the boiling water, remove and cool down. The skin should come off easily.

Although peeled muscat grapes are the traditional garnish for ajo blanco, you can use the white background for any garnish you can imagine. Apart from grapes, fresh figs are a family favorite, but you can go beyond. Try, for instance, edible flowers.

Yield
4 servings