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.

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