Chilled Almond Soup with Grapes — Malaga Ajo Blanco
Malaga chilled white soup blended from blanched almonds, garlic, and bread emulsified with olive oil and sherry vinegar, finished with halved muscatel grapes and oil.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear bread into chunks, soak in 120ml cold water 5 minutes until fully softened. Halve muscatel grapes lengthwise, peel garlic cloves, and chill serving bowl in freezer.
Build
Combine blanched almonds, garlic, soaked bread with liquid, sherry vinegar, salt, and remaining 360ml cold water in blender. Blend on high 2 minutes until silky smooth and pale ivory white.
Finish
With blender on medium speed, stream in olive oil over 30 seconds until soup thickens to coat a spoon.
Plate
Divide soup between chilled bowls, scatter halved grapes across surface of each, and finish with 1 teaspoon olive oil per bowl.
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