Ajo blanco

Name: Ajo blanco
Prep time: 4 h 10 min
Total time: 4 h 10 min
Ingredients: 100g piece day-old rustic bread, crusts removed; 3 cloves garlic, crushed; 240g (1 1/2 cups) whole blanched almonds; 80ml (1/3 cup) sherry vinegar (see note); 100ml extra virgin olive oil; 175g (1 cup) seedless green grapes, thinly sliced; 45g (1/3 cup) slivered almonds, roasted

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Prep Time: 250 minutes

Total: 250 minutes

Servings: 6

Author : Leanne Kitchen

afternoon tea starter budget friendly

Ingredients

Remove All · Remove Spices · Remove Staples

100 grams piece day-old rustic bread, crusts removed3 cloves garlic, crushed240 grams (1 1/2 cups) whole blanched almonds80 milliliters (1/3 cup) sherry vinegar (see note)100 milliliters extra virgin olive oil175 grams (1 cup) seedless green grapes, thinly sliced45 grams (1/3 cup) slivered almonds, roasted

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Instructions

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Step 1

Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.

Step 2

Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.

Step 3

Ladle soup among bowls. Scatter with grapes and slivered almonds.