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Ajo Blanco Cool Garlic and Almond Soup

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  • 3/4 c Blanched almonds
  • 6 Cloves garlic peeled; whole
  • 3 tb Sherry vinegar
  • 1/2 c White seedless grapes
  • 2 Pieces white bread; crust removed
  • 1/4 c Extra virgin olive oil
  • 3 c Water; very cold
  • Salt and pepper; to taste
  • 12 Muscat grapes; for garnish


Place almonds and garlic in food processor and blend until very fine. Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water. Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes.
Yield: 4 servings as appetizer
Posted to MC-Recipe Digest by Sue <> on Feb 26, 1998