Ajo Blanco
About 4 appetizer servings or two main dish servings
3/4 cup blanched almonds, slivered or sliced
1-2 cloves garlic peeled
3 Tablespoon sherry vinegar
1/2 cup white seedless grapes
2 pieces day old French or Italian bread; crust removed
1/4 cup extra virgin olive oil
2 cups water; very cold, plus 1/2 cup
Salt to taste
Extra grapes sliced in half; for garnish
Soak the bread in the cold water and squeeze dry. Place bread, grapes, almonds and garlic in blender and with the blender on slowly pour in the sherry vinegar, olive oil and 2 cups water and blend until smooth. Strain and season pretty aggressively, add an extra 1/2 cup cold water. Chill in the refrigerator for at least 2 hours. Garnish soup with grapes and a drizzle of olive oil, if desired.
Enjoy!
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