Personal

Car Stuff

Extras

Cold Almond & Garlic Soup

This is the traditional ajo blanco soup, a refreshing cold soup made with almonds, garlic, and water; also known as white gazpacho The Arabs who ruled Andalusia for almost 800 years introduced almonds to the Iberian Peninsula, and this dish probably originated with their reign. Though highly popular in Andalusia, it is little known in the rest of Spain. Here it is served with its traditional grape garnish and toasted slivered almonds. Sliced apples are also traditional as a garnish. Adapted from a recipe by Teresa Barrenechea from Spain and The World Table, The Culinary Institute of America.

2 cups loosely packed day-old country-style bread
or fresh bread, torn into 1-inch (2.5 cm) pieces
62⁄3 cups water, or as needed, divided use
1 tablespoon coarsely chopped garlic
2 cups blanched almonds
2½ teaspoons salt, divided use
½ cup sherry vinegar
½ cup extra virgin olive oil
16 medium green grapes, halved and seeded, for garnish
2⁄3 cup toasted sliced almonds

1. Soak the day-old bread in 1¹⁄³ cups of water in a medium bowl for 10 minutes. If using fresh bread, there is no need to soak it.

2. Process the garlic and almonds in a food processor fitted with the steel blade for 1 minute, or until finely ground. Stop halfway through the process to scrape down the sides of the bowl. Add the soaked bread and any soaking water (or the fresh bread), 2 teaspoons of salt, vinegar, and oil, and blend for 2 minutes, or until a smooth paste forms. Add 2 cups of the water and blend for 2 minutes longer, or until smooth.

3. Transfer to a medium nonreactive bowl and stir in the remaining 3¹⁄³ cups of water (use 4¹⁄³ cups if using fresh bread). Cover and refrigerate for at least 4 hours, or until well chilled.

4. Stir the soup well, reaching to the bottom of the bowl, just before serving. Taste and adjust seasoning with ½ teaspoon of salt, or more if desired. Ladle 1 cup of soup into each chilled soup bowl, garnish with the grapes and toasted sliced almonds, and serve.