Ajo Blanco

easy

Serves: 4

vegetarian
Prep: 15 min, plus chilling time

Ingredients

100g crusty white bread, 2-day old, sliced
125ml Milk
100g whole blanched almonds
2-3 garlic cloves, halved
1-2 white wine vinegar
3 tbsp extra virgin olive oil
500ml cold water
pinch Salt
small bunch mixed red and green seedless grapes, halved

Method

1. Place the bread in a dish which will hold it in a single layer, and pour the milk over. Leave until the milk has been absorbed.

2. Transfer the soaked bread to a blender and add the almonds, garlic, vinegar, oil, salt and half the water. Process until smooth. Check the consistency and add more water until you get a soup-like consistency. Adjust the seasoning.

3. Chill the soup until very cold. Chill the grapes at the same time.

4. Serve the soup in chilled teacups or bowls, each one garnished with a small handful of grapes.

Advertisements
This entry was posted in international foods, Spanish, vegeterian. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s