Serves 4
This is one of my favourite chilled soups and is a delight for lovers of garlic. A traditional and popular Spanish cold soup, Ajo Blanco is typical from Granada and Málaga, Andalusia. It is older than the more common red version, with tomatoes, which was not possible until tomatoes were introduced into Europe in the 17th century. It is a very rich garlic soup so should be served in small quantities and very, very cold.
| Ingredients | |
| I25g blanched skinned almonds 2 cloves garlic chopped 125g day old sour dough bread, no crusts, soaked in water 1½ tbsp white wine vinegar |
90ml olive oil about 300ml iced water, add slowly Salt Garnish: white grapes; they are fabulous frozen as act as ice cubes |
In a blender combine the almonds and garlic and process well. I have tried using commercially ground almonds, but they are too fine and the flavour is not as good.
Soak the bread in a little water, squeeze out the excess and add to the processor with the vinegar. With the motor running slowly drizzle in the olive oil. Pour in as much iced water as necessary until a soupy consistency is achieved. I find i add about 250ml of water to get the consistency I like.
It is optional to strain through a fine sieve. I prefer it with the hint of texture of the almonds. For ‘fine dining’, you may lie to strain it.
Chill overnight and serve garnished with the grapes.
Some people peel the grapes; I do not peel grapes! I like them frozen to act as ice-cubes. The soup needs to be very cold.
This soup is frequently served in small glasses as part of tapas or pintxos.
