The California grape season is coming to a close in a couple of weeks. It’s been a wonderful experience learning all the benefits and culinary uses of this amazing fruit. I learned to incorporate its burst of tarty-sweet taste in just about every recipe possible. From desserts, to appetizers, salads and soups. Yes soup, this soup! A creamy ajo blanco that originates from Spain.
Commonly referred to as white gazpacho, ajo blanco is a cold sweet and tangy soup that includes garlic, milk and almonds. Its touch of sweetness comes from red or green grapes and it’s tartness from green apple and vinegar. Day-old bread which needs to be soaked overnight is used as a thickener. It adds a smooth and creamy texture to the overall dish.
Ajo blanco can be served as an appetizer in small glasses or as an accompaniment to starchy main dishes. It’s elegant enough to serve at parties but simple enough to preapre for a casual get together with friends.
1 Granny Smith green apple, peeled, cored and chopped
1 large garlic clove
2 day-old 5-inch bolillos (or French bread), torn in pieces
1 cup grapes from California, seedless (green or red), plus more sliced grapes for garnish
1/2 cup whole raw almonds
1/2 cup milk
2 cups water
1/2 cup extra-virgin olive oil, plus more for garnish
4 tablespoons red wine vinegar
1/3 cup sliced almonds for garnish
fresh cracked pepper
In a large glass bowl, combine apple, garlic, bread, grapes, whole almonds and milk. Cover with plastic wrap and refrigerate for 4 hours.
Transfer bowl contents into blender container. Add water and puree until smooth. Season with salt and blend puree again, add olive oil and vinegar gradually as the motor runs.
Strain soup through a fine mesh sieve into large glass bowl, cover and refrigerate for 1 hour.
Serve in individual bowls and garnish with sliced grapes, sliced almonds, a drizzle of olive oil and fresh cracked pepper.
This is a sponsored post by Grapes from California. All opinions are my own. Thank you for supporting the brands that make this blog possible.