Ajo blanco (chilled garlic and almond soup with grapes)

By: Celia Brooks Brown

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Prep time:
15 mins, plus chilling time
Cook time:
Serves:
4

Celia Brookes Brown whizzes up her own divine version of a deliciously cool Andalusian speciality soup

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Ingredients

  • 100g crusty white bread, 2-day old, sliced
  • 125ml Milk
  • 100 g whole blanched Almonds
  • 2-3 cloves Garlic, halved
  • 1-2 white wine vinegar
  • 3 tbsp extra virgin Olive oil
  • 500 ml cold water
  • pinch Salt
  • small bunch mixed red and green seedless grapes, halved
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Method

1. Place the bread in a dish which will hold it in a single layer, and pour the milk over. Leave until the milk has been absorbed.

2. Transfer the soaked bread to a blender and add the almonds, garlic, vinegar, oil, salt and half the water. Process until smooth. Check the consistency and add more water until you get a soup-like consistency. Adjust the seasoning.

3. Chill the soup until very cold. Chill the grapes at the same time.

4. Serve the soup in chilled teacups or bowls, each one garnished with a small handful of grapes.

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