Spanish Recipes
Ajoblanco Con Uvas
Ajoblanco was first introduced to Andalucia by the Moors which is evident in the combination of fresh and dried fruit ingredients. It is also one of only two white soups in which no dairy products are used. Serves 4.
Ingredients
Serves 6
3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 teaspoon salt
4 slices stale white bread, crusts removed
4 cups ice water
7 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons sherry vinegar
1 tablespoon butter
6 slices white bread, crusts removed, cut in cubes
1 & 1/2 cups seedless green grapes
Preparation
1. Blend garlic, almonds and salt in food processor until finely ground.
2. Soak bread in ice-water and squeeze out moisture, add to the blender.
3. Add 6 tablespoons of oil and one cup of ice water slowly in a steady stream to the blender (whilst blending).
4. Add vinegars.
5. Pour mixture into bowl and add remaining water.
6. Add seasoning.
7. Chill for 6 hours.
8. Heat remaining oil and butter.
9. Crush remaining garlic and add to pan with bread cubes.
10. Cook for 20 minutes until bread cubes are golden brown.
11. Serve cold, garnished with croutons and grapes