Ajo Blanco (Andalusian chilled almond soup)

Step 1/3

• 100 g ciabatta bread
• 1 cloves garlic

• cutting board
• knife
• bowl

Cut crust off white bread, cut inside into pieces and soak in little cold water. Once soft, squeeze out well. Peel garlic and remove the inner sprout.

Step 2/3

• 200 g blanched almonds
• 50 ml water (cold)
• 10 ml olive oil
• 5 ml sherry vinegar
• salt

• blender

Add the squeezed bread, almonds, water and garlic into blender and puree finely. Slowly pour in olive oil until creamy emulsion forms. Season with salt and vinegar to taste.

Step 3/3

• 25 g ice cubes
• 25 g green grapes
• sliced almonds (for garnish)

• plate

Add ice cubes and mix on high speed again until smooth soup forms. Divide into bowls. Halve grapes, top the soup with it, finish with a drizzle of olive oil, and top with a few sliced almonds.

Enjoy your meal!