ajoblanco
 
     
 

Prep time
10 minutes, plus chilling

Makes
400ml

 
     
 
 
300g white bread, crust removed
2 cups (500ml) iced water
3¾ cups (300g) flaked almonds
200ml olive oil
3 garlic cloves
2 pinches sea salt
2 pinches ground white pepper
2 teaspoons sherry vinegar, or to taste
100g red grapes, halved
   



Place bread in a bowl and pour over iced water. Place in fridge for 5 minutes.

In food processor, process bread mixture, almonds, olive oil and garlic on high speed until very smooth. Season with salt and white pepper. Leave in fridge to marinate overnight to develop flavours.

Strain through a fine sieve pushing with a ladle to extract as much liquid as possible. Discard solids.

To serve, season with a splash of sherry vinegar an extra drizzle of olive oil and sprinkle with grapes.




Tips

If you like a thinner soup simply add a little extra iced water.

Make sure you push the liquid through the sieve so you don’t waste any.

About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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