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Ajo blanco (chilled garlic and almond soup with grapes)

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)

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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Serves: 4

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