Ajo Blanco

This simple soup is a stunner. Lovely served with toasted country-style bread drizzled with more oil

Ingredients (Serves 4 as a main course)

  • 2 thick slices stale white country-style bread, crusts removed
  • 3 cloves garlic, peeled
  • 150g/5oz blanched almonds, very finely ground
  • Sea salt and ground black pepper
  • 150ml/5fl oz extra virgin olive oil
  • 2 tbsp sherry vinegar (or to taste)
  • Small bunch of seedless green grapes, halved

Soak the bread in a little water for 5 minutes to soften it. Squeeze out the excess water and transfer the bread to a food processor. Add the garlic, almonds and 800ml/28fl oz water and whizz until smooth. Season and refrigerate for an hour to allow the flavour to develop.

Stir in 100ml/4fl oz of the olive oil and the vinegar. Spoon into 4 chilled bowls, drizzle with the remaining oil, scatter with the grapes and serve.

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