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Maite Paternain/NZ House & Garden
Ajoblanco Soup with Grapes
This recipe is from the team at NZ House & Garden magazine.
Ajoblanco or white gazpacho is an ancient dish and while the word ajoblanco is Spanish for white garlic, the true stars here are the almonds. Try to use the best quality almonds you can find.
READ MORE:
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* Pea & miso soup recipe
* Spanish pork, orange & olive salad with smoked paprika dressing recipe
AJOBLANCO SOUP WITH GRAPES
Prep: 10 minutes | Serves: 4-6
Ingredients
150g blanched almonds (can be soaked overnight)
1 litre very cold tap water
2 cloves garlic
100g stale breadcrumbs (from baguette-type bread)
100ml good-quality Spanish olive oil
1 tbsp red wine vinegar
To serve, 12-15 red grapes, sliced
Method
Put all the ingredients in a blender, season with salt and pepper, and leave to soak for 10 minutes. Blend at high speed until completely smooth then adjust the seasoning to taste. Transfer to a container and refrigerate until very cold, at least 2 hours, to allow the soup to slightly thicken and the flavours to develop.
Serve with sliced grapes, a drizzle of olive oil and ground pepper.
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