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

Ajo blanco (chilled garlic and almond soup with grapes)

Ajo Blanco (Chilled Garlic and Almond Soup with Grapes)

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.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 4
vegetarian
Prep: 15 min, plus chilling time
 
 

Ingredients

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

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 259, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV