Ajoblanco with Grapes (Spanish Cold Soup)TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Refrigeration time: As required
Difficulty: Easy
Nutritional values
per 100 g
Energy:173.1 kcal
Proteins:3.6 g
Fats:14.2 g
Carbohydrate:9.7 g
Fibers:2 g
Sugar:3.1 g
Cholesterol:0 mg
Sodium:57.9 mg
Calcium:51.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
250
g
blanched raw almonds
2
cloves of garlic, peeled
150
g
fresh white bread crumbs
150
ml
extra virgin olive oil
15
ml
sherry vinegar
1000
ml
very cold water
coarse salt
250
g
peeled seeded red or green grapes
METHOD
- Soak the bread in some cold water.
- If you wish to use the traditional method, continue using the mortar. Otherwise, transfer the mixture to a blender at this point. Add the almonds and blend to make a paste.
- When the mixture is smooth, drizzle in the olive oil to create an emulsion.
- Add the vinegar and continue blending until smooth. Add the very cold water until the desired consistency is reached.
- Refrigerate until just before serving. Before serving, correct the seasoning with salt and vinegar to taste. Pour into a serving container and place the muscat grapes over top.
- Crush the peeled garlic and salt in a mortar. Add the drained bread.
CHEF'S NOTES
Origin
In contemporary times, a whole variety of ingredients has been added: fresh white grapes, small pieces of apple and even fried anchovies. These imaginative additions have produced a wide range of textures, making this nourishing white gazpacho a unique dish.
