Ajo Blanco: chilled Spanish almond and garlic soup with grapes recipe
In the mood to expand your bubble? To try new things? This unique chilled soup is ideal for hot days and in Spain is traditionally consumed in the summer time. This chilled soup has a beautiful flavor, with a lovely balance of contrasting flavors, between the grapes, almonds, and garlic. The uniqueness of this dish will really impress your guests, as it is not typical in the states.The beauty of this soup is that can be dressed up to look fancy with the help of Extra Virgin Olive Oil from Spain (EVOO) and grapes- like in the photo displayed below. This dish looks and tastes of luxury, your friends and family will never guess how easy and cheap it was to make.Like gazpacho, high quality Olive Oils from Spain is crucial in ensuring that the almonds and garlic in this dish can be emulsified to a smooth and velvety texture. Check out our page describing the different varieties of Extra Virgin Olive Oil from Spain, all having different tastes, to help you decide which would best accompany this noteworthy dish.
In a food processor blend the almonds and garlic, add the soaked and drained bread, add Extra Virgin Olive Oil from Spain, vinegar and water, season, check the texture, as it might need more Extra Virgin Olive Oil from Spain or vinegar.
Refrigerate and serve chilled with the grapes floating on top.
Source: Daniel Olivella
1 cup Almonds, blanched
3-4 ea. Garlic cloves, peeled
4-5 slices Bread (white part only) soaked in cold water