Ajo Blanco soup

by Hotel head chef,
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  • 1 cup blanched almonds C
  • 4 slices crustless white bread, soaked in cold water for 5 minutes
  • 3 cloves garlic, sliced
  • 5 tbsp olive oil
  • 2 ½ cups cold water
  • 2 tbsp sherry vinegar
  • Salt
  • ½ cup seedless green grapes
  • Toasted slivered almonds
  • Fresh chopped parsley (optional)

Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the blender still going, slowly pour in the olive oil until a smooth paste is formed.

Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt.

Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.

To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.

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