Cold Almond and Garlic Soup with Grapes (Ajo Blanco)
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Ingredients
- 150 g blanched almonds
- 100 g day-old crusty bread
- 2 garlic cloves
- 1 tbsp sherry vinegar
- 100 ml extra virgin olive oil
- 150 g seedless grapes, halved
Nutrition (per serving)
- Calories
- 527 kcal
- Protein
- 10.4 g
- Carbohydrate
- 21.4 g
- of which sugars
- 8.1 g
- Fat
- 43.2 g
- of which saturates
- 4.8 g
- Fibre
- 4.8 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tear the bread into pieces and soak in a little water for 10 minutes, then squeeze out the excess.
- 2
Blitz the almonds, bread and garlic in a blender with 400ml cold water until smooth.
- 3
With the blender running, add the vinegar and then the olive oil in a steady stream until the soup is thick and creamy.
- 4
Season well and chill for at least 1 hour.
- 5
Serve very cold, scattered with the halved grapes.
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