Ajoblanco

Ingredients

Blanched almonds

1 cup

Stale bread

2 cups, torn into pieces

Garlic

2 cloves

Extra virgin olive oil

1/2 cup

White wine vinegar

2 tablespoons

Cold water

2-3 cups (adjust for desired consistency)

Salt

to taste

Grapes or melon

for garnish

Instructions

1. Soak the stale bread in cold water for about 10 minutes, or until softened. Squeeze out excess water.
2. In a blender, combine the soaked bread, blanched almonds, and garlic. Blend until a smooth paste forms.
3. While the blender is running, slowly drizzle in the extra virgin olive oil to emulsify the mixture.
4. Add the white wine vinegar and blend again until well incorporated.
5. Gradually add the cold water, blending until the soup reaches your desired consistency — it should be creamy yet pourable.
6. Season with salt to taste; start with a small amount and adjust as needed.
7. Transfer the soup to a container and chill in the refrigerator for at least 2 hours to allow flavors to meld.
8. Before serving, give the soup a quick stir. Serve ajoblanco cold, garnished with fresh grapes or melon for a sweet contrast.