Ajo Blanco: White Garlic Soup With Grapes
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Blanched Almonds3 cloves
Garlic1 cup
Extra-Virgin Olive Oil5 tbsps
Wine Vinegar2 tsps
Salt2.5 cup
WaterDirections:
1
Put the bread in a bowl and add water to cover
2
Let soak for 5 minutes until softened
3
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
4
Squeeze out the water from the bread
5
Add to the food processor
6
Blend to a smooth paste
7
With the motor running, add the olive oil in a slow stream, then the vinegar and salt
8
Thin the ingredients with 1/2 cup of water to the desired consistency
9
Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water
10
Taste for seasoning, add more salt and/or vinegar if necessary
11
The soup should be fairly tangy
12
Chill until serving time
13
Stir before serving into bowls
14
Garnish with grapes