Ajo Blanco con Uvas (Almond Gazpacho with Grapes) Recipe


This recipe, from "My Kitchen in Spain" (Harper Collins) by Janet Mendel is a feature of:

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Step 1

Soak the bread in water to cover until softened, about 15 minutes.

Step 2

Combine the almonds and garlic in a food processor or blender and pulse until the almonds are finely ground.

Step 3

Squeeze out the water from the bread and add it to the food processor. Blend to a smooth paste.

Step 4

With the motor running, add the oil in a slow stream, the the vinegar and salt. Beat in 1/2 cup of cold water, then pour the mixture into a tureen, wooden bowl or pitcher and add 1 1/2 cupswater. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy.

Step 5

Serve immediately or chill the gazpacho. Stir before serving in bowls, garnished with grapes.

... an excerpt of:
"My Kitchen in Spain" (Harper Collins)

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Things You'll Need

  • 6ounces stale bread (6 slices), crusts removed
  • 1cup almonds, blanched and skinned
  • 3cloves garlic
  • 1/2cup extra virgin olive oil
  • 5tablespoons white wine vinegar
  • 2teaspoons salt
  • 12 muscatel grapes, halved and seeded

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