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Ajo Blanco-(Cool Garlic and Almond Soup)
3/4 cup blanched almonds
6 garlic cloves -- peeled, whole
3 tablespoons sherry vinegar
1/2 cup white seedless grapes
2 pieces white bread -- crust removed
1/4 cup extra-virgin olive oil
3 cups water -- very cold
salt -- to taste
freshly-ground black pepper -- to taste
12 muscat grapes -- for garnish
Place almonds and garlic in food processor and blend until very fine. Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water. Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes.
This recipe yields 4 appetizer servings.
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