Ajo Blanco (Spanish Almond Soup)

Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. This refreshing soup is sometimes called "white gazpacho".

📝 Ingredients

• 2 oz (60g) bread, 1 or 2 days old, around 1 slice -- approx 3/4 cup once crust removed and diced (weight is without crust)*
• 1/2 cup cold water, plus more as needed
• 1 tsp sherry vinegar
• 1/2 cup blanched almonds (Marcona if possible, approx 80g)
• 1 small clove garlic
• 1/2 green apple (ex: Granny Smith), peeled and diced
• 2 Tbsp extra virgin olive oil
• salt to taste, if needed
• 1 Tbsp olive oil
• 6 green grapes, cut in half and any seeds removed

👨‍🍳 Instructions

1. 1Place the diced bread in a blender. Sprinkle...: Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
2. 2Add the almonds, garlic and apple and blend...: Add the almonds, garlic and apple and blend until smooth.
3. 3Carefully, with the blender still running, add the...: Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
4. 4Add a little more water (around 2 Tbsp...: Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency. Add a little salt, if needed, to taste.
5. 5Chill the soup, covered, for at least an...: Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
6. 6To serve, divide the soup between two bowls...: To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.