This post might include affiliate links
Sunday, August 31, 2003

Ajo Blanco Recipe

Ajo Blanco
I recently revisited a recipe from the very early days of Cooking with Amy. To say it was flawed would be an understatement. It was tremendously humbling to try to follow my own directions. I've gone back and revised the recipe, especially the techniques and the dreadful photo.

On a hot day, nothing is more elegantly refreshing than this lovely and very easy to make soup. American versions fussy it up with shrimp and extra ingredients and all I can say is, "leave well enough alone!" The beauty of this soup is its simplicity. I hope you enjoy it!

Ajo Blanco
About 4 appetizer servings or two main dish servings


3/4 cup blanched almonds, slivered or sliced
1-2 cloves garlic peeled
2 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.