Ajo blanco, or "white garlic," originated near Granada in the Andalusian region of Spain. The grapes, garlic and almonds give a subtle flavor to this chilled soup.

Prep Time: 30 Min
Cook Time: 0 Min
Ready In: 30 Min
Servings: 6

Ingredients:

• 2 cups crustless day-old white country bread cubes
• 1/2 cup whole milk
• 3/4 cup whole blanched almonds (peeled)
• 4 cloves garlic, peeled and chopped
• 1/2 cup extra-virgin olive oil
• 2 cups green grapes, halved (divided)
• 2 cups ice water
• 4 tablespoons white wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

Directions:

1. Soak bread cubes in cold milk in a medium bowl until soft.
2. In a blender, combine bread, almonds and garlic and begin blending. While the blender is going, add the olive oil in a slow stream until consistency reaches a smooth paste.
3. Add 1 1/2 cups grapes and resume blending, adding a stream of ice water until the soup has a thick, creamy consistency.
4. Season with vinegar, salt and pepper. Serve immediately in chilled bowls, garnished with the remaining grape halves.

Recipe adapted from Mediterranean Cookery by Claudia Roden.