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Chilled Spanish Ajo Blanco

Chilled Spanish Ajo Blanco

Prep time: 15 minServes: 4

Pairs with

Ajo blanco's almond fragrance and garlic's subtle base want an ice-cold white or sparkling — this is summer's most sophisticated cold soup.

Ingredients

  • 200g blanched almonds
  • 100g white bread, crusts removed, soaked
  • 2 garlic cloves
  • 100ml olive oil
  • 3 tbsp sherry vinegar
  • 500ml ice water
  • Salt
  • Grapes (halved), olive oil and almond flakes for topping

Method

  1. 11. Blend almonds, bread and garlic until smooth.
  2. 22. Add olive oil in a thin stream while blending.
  3. 33. Thin with ice water to desired consistency (silky, not thick).
  4. 44. Season with sherry vinegar and salt.
  5. 55. Chill at least 1 hour.
  6. 66. Serve in chilled bowls with halved grapes, a drizzle of olive oil and almond flakes.