Topic · Cold Soups and World Soups
Ajo Blanco
Ajo Blanco Sopa
Almond soup, aka Ajo Blanco, also referred to as Gazpacho's older cousin dates back to the Moorish Middle Ages. Its appearance is snow white and creamy. Almond is a traditional cold soup from Spain, predating even the arrival of the new world's peppers and tomatoes. Also though Almond can be served when still hot, a couple of hours in the fridge will resurrect the flavors and mingle and mellow. It makes an excellent starter for a summer dinner party is one of the most nutritious Spanish cuisines.
For the soup:
- 0.5 lb day-old country-style white bread, ( crust removed and torn)
- 3 large garlic cloves, (sliced)
- 5 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 cup whole blanched almonds
- 2.5 cups cold water
- 1/2 teaspoon salt, (to taste)
To Garnish:
- 0.5 cup green grapes, (seedless)
- 2 tablespoons slivered almonds, (toasted)
- 1 tablespoon chopped fresh parsley
Make the soup:
Put the bread in a bowl with just enough water to cover and let soak for 15 minutes. Squeeze the bread dry and transfer it to a food processor. Add the garlic, oil, sherry vinegar, ground almonds, and 1¼ cups of cold water. Process until well blended.
With the motor still running, slowly pour in the remaining water until a smooth, but not too liquidy, soup forms. Season with salt to taste and add extra vinegar if necessary. Cover and let it chill for at least 4 hours.
Serve the soup:
Serve the soup into soup plates or bowls. Float the grapes on top of the soup and drizzle about a teaspoon of extra virgin olive oil over the top. Finish garnishing with the toasted almond slivers and chopped parsley, if desired.
