About this recipe:Spain is famous for its almonds and locals put them to good use in this chilled summer soup. It's called Ajo Blanco con Uvas and is made with freshly crushed almonds, breadcrumbs, lots of garlic, olive oil and vinegar. Peeled grapes and water are added before serving.
2 tablespoons ground almonds
50g (2 oz) toasted breadcrumbs
5 cloves garlic
sea salt to taste
2 tablespoons olive oil
1 tablespoon white wine vinegar
450ml (16 fl oz) water
6 cubes ice
500g (1 1/4 lb) seedless green grapes, peeled
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Method Prep:30min › Ready in:30min
Pound almonds, breadcrumbs, garlic and salt together with a mortar and pestle to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup bowl or tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.
Use a medium canteloupe melon instead of grapes, sliced into bite sized pieces.