White Almond Garlic Soup With Grapes Recipes

AJO BLANCO: WHITE GARLIC SOUP WITH GRAPES

Steps:

• Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.
• Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground.
• Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.
• With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
• Thin the ingredients with 1/2 cup of water to the desired consistency.
• Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy.
• Chill until serving time. Stir before serving into bowls. Garnish with grapes.

WHITE ALMOND-GARLIC SOUP WITH GRAPES

Steps:

• In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 1/4 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
• Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.

AJO BLANCO: WHITE GARLIC SOUP WITH GRAPES

Steps:

• Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.
• Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground.
• Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.
• With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
• Thin the ingredients with 1/2 cup of water to the desired consistency.
• Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy.
• Chill until serving time. Stir before serving into bowls. Garnish with grapes.