It is not sure where it comes from but it is believed that the recipe originated with the Moors, and Ajo Blanco, or in English “White Garlic”, is a version of the Sevillian Gazpacho. It is not really difficult to make this soup and it should not take more than half-an-hour to cook it.
- 5-minute-soaked white bread with no crust (4 slices)
- Blanched almonds (1 cup)
- Cold water (2 ˝ cups)
- Olive oil (5 tablespoons)
- Seedless green grapes (˝ cup)
- Sherry vinegar (2 tablespoons)
- Sliced garlic (3 cloves)
- Toasted slivered almonds
Mix the bread, garlic and almonds and blend the mix in a food processor. Without stopping the machine, pour in the oil, until you get a paste. Add both the vinegar and water to the mix and keep processing. Use salt to taste as seasoning.
Use a large bowl to pour the mixture, float all the grapes on top of the soup and then cover the bowl and let it chill in the fridge. Afterwards all you have to do is to garnish your soup, previously poured into bowl, with parsley (optional) and the almonds.