Ajo Blanco
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | slices | Bread , day old white crusty bread, crusts removed |
| 1.00 | cup | Almonds, whole , blanched |
| 4.00 | cl | Garlic , chopped |
| 0.50 | cup | Olive oil , extra virgin |
| 0.33 | cup | Vinegar , sherry or white wine |
| 1.50 | cup | Knorr Ultimate Low Sodium Vegetable Base , prepared |
| Sea salt to taste | ||
| GARNISH: | ||
| 2.50 | slices | Bread , day old white crusty bread, crusts removed |
| 1.25 | cup | Grapes- green seedless, small, peeled |
| 3.00 | tbsp | Olive oil , extra virgin |
Preparation
1. Soak the 7 oz. bread in cold water for 5 minutes, and then squeeze out any excess liquid. Put the almonds and garlic in a food processor and process until ground. Add the bread and process until smooth.
2. With the motor running, add the oil in a steady stream until the mixture is the consistency of thick mayonnaise ( add a little water if the mixture is too thick). Slowly add the sherry vinegar and 1 1/4 cups of the stock. Blend for one minute. Season with sea salt. Refrigerate for at least 2 hours. The soup will thicken so you may need to add stock or water to thin it.
3. When ready to serve, heat the extra olive oil in a frying pan, add the extra bread cubes, and toss over medium heat for 2-3 minutes or until golden. Drain on paper towels. Serve the soup very cold. Garnish with grapes and bread cubes.
