This delicious cold garlic and almond soup reminds me of hot summers on the coast in Andalucía, enjoying a chilled ajo blanco in a little chiringuito at lunchtime looking out to sea! Its simplicity is not only in its ingredients but also in its appearance; this white, pure looking soup, with just a few grapes or small chunks of melon scattered on top is quite beautiful. It is a great alternative to a traditional, tomato based gazpacho, and at this time of the year with autumn and winter germs looming a big hit of garlic and almonds can only help us ward off the colds! It is so quick and easy to prepare with no cooking required, just a blender, and will also keep in the fridge for at least 3 or 4 days, if it lasts that long!
Ingredientes (Serves 6)
- 100g blanched almonds
- 3 slices of stale white bread, crusts removed
- 2 garlic cloves peeled
- About 100ml good quality extra virgin olive oil
- 2-3 tbsp. sherry vinegar
- 1 tsp salt
- About 600ml cold water
- About 24 seedless green grapes
- Break up the bread and put in a bowl with about half of the water, leave to soak for about 15 minutes.
- Put the soaked bread into the blender, with the garlic and the almonds and blitz until you have a smooth paste.
- Whilst the blender is still running, slowly pour in the olive oil, followed by the vinegar.
- Now add a tsp salt and the remaining water a little at a time (you don’t need to use all the water, just enough to make the soup a good consistency, not too thick or too thin!).
- Transfer to a jug, cover and chill in the fridge for a couple of hours if possible, or even overnight. (If in a hurry add a couple of ice cubes.)
- Just before serving stir and taste again; you may need to adjust the seasoning at this point with a little extra salt or sherry vinegar, or even a little more water as it tends to thicken when left to stand.
- Serve in chilled bowls with the halved grapes scattered in the centre, and a drizzle of extra virgin olive oil.