ajo blanco


Stale bread without the crust - 300 grams
Peeled Almonds - 150 grams
Garlic - 3 cloves
Extra Virgin Olive Oil - About a spoonful
Jerez Vinegar - A shot
Salt - One pinch
Black or white Grapes - A handful, chopped in half and seeded.
Pomegranate - A handful
Prawns - Cooked, heads on and tails peeled (Optional)
Jamon Serrano - A few wafer thin shavings (Optional)


Soak the bread in water until it can absorb no more, add the almonds and garlic and blast in the food processor until smooth.
Add the olive oil, vinegar and salt. Blast again in the food processor, adding water until the mix is slightly thicker than milk. Pour into an iced bowl or glass.
Float the grapes on top and perch a couple of prawns on the edge of the bowl, or replace the grapes with cherries and the prawns with some shavings of Jamón Serrano.

A glass of cold Fino or Manzanilla is the obligatory partner to this cold soup.

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