Ajo Blanco: Garlic and Almond Soup

1. 1

   Toast the bread, then soak it in some water for a few minutes.

2. 2

   Drain the bread.

3. 3

   Puree the almonds, peeled garlic, bread, and a portion of the salt.

4. 4

   Gradually add oil, then add vinegar, mixing thouroghly.

5. 5

   Add more water if needed, based on your desired level of thickness or texture.

6. 6

   Add the rest of the salt, if needed.

7. 7

   Pass the soup through a fine sieve or cheesecloth, and chill at least an hour.

8. 8

   When serving, garnish with the grapes and two or three slices per serving of a sweet apple, sliced thin.

* Per serving · 4 servings · Values may vary.

No additional tips available.