Ajoblanco – chilled almond and garlic soup

Ingredients for 4 portions

• 100 gBread, day-old, crusts removed
• ≈ 1 lWater, ice-cold
• 200 gAlmonds, raw and blanched
• 2 clovesGarlic, green shoot removed
• to tasteSalt
• 100 mlOlive oil, extra virgin
• 2 tbspVinegar, sherry vinegar if you have it
• 250 gGrapes, halved and seeded

Method

1. Soak the bread in a little of the water for 5 minutes.
2. Put the almonds, garlic, a pinch of salt and the squeezed-out bread in a blender with a splash of the water and blend to a fine paste.
3. With the motor running, pour in the olive oil in a thin stream, then the vinegar and finally the rest of the iced water a little at a time. Blend until completely smooth and white, and strain it if you want it extra fine.
4. Season to taste with salt and vinegar and chill for at least 1 hour, until very cold.
5. Meanwhile, halve the grapes and remove any seeds.
6. Stir well, as the soup can separate, and serve ice-cold in bowls with the grapes on top.

More recipes

• Spanish omelette (tortilla de patatas)45 min · ≈ €0.85/port.
• Potato gnocchi with tomato sauce (ñoquis con tuco)1 h 20 · ≈ €1.15/port.
• French omelette with tomato salad20 min · ≈ €0.95/port.
• Fried eggs with homemade chips45 min · ≈ €1.15/port.