Chilled Almond Soup with Grapes (Ajo Blanco con Uvas)

Ajo Blanco (white garlic) soup comes from Andalusia, just like its much younger cousin gazpacho. Both are cold soups developed in the impoverished region to help the peasants working long days in the hot sun by giving them hydration and nutrition in one inexpensive dish they could drink.

As one of the many dishes inherited from the Moors, its base ingredient is almonds. Unlike gazpacho, ajo blanco doesn’t include tomatoes, as they weren’t introduced into Spain until the 15th century, long after ajo blanco became a staple of the region.

Ajo blanco is very easy to make and uses inexpensive and common ingredients. As a cold soup, it is eaten mostly in the hot summer months. It can be served in a bowl or drunk from a glass.

Ajo Blanco con Uvas – Cold Almond Soup with Grapes

This refreshing cold soup gets its white color from finely ground almonds. The addition of sweet grapes serves as an interesting counterpoint.
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Course: Soup
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Food Processor or blender
  • Large serving bowl
  • Mesh strainer

Ingredients

  • 1 cup Blanched almonds
  • 4 slices Day-old bread, crusts removed
  • 2 cloves Garlic, peeled
  • tsp Kosher salt
  • 1 medium Apple, peeled, cored and diced small
  • 2 tbsp Sherry vinegar
  • 6 tbsp Extra-virgin olive oil
  • 4 cups Cold water
  • 24 Seedless green grapes, cut in half
  • 1 cup Garlic croutons, bought or homemade

Instructions

  • Soup Base – Beat garlic, almonds, apple, and salt in a food processor or blender. Soak bread in a cup of water then squeeze out moisture. With motor running, add bread then then olive oil in a thin stream. Add vinegar and then 1 cup of cold water with the motor still running.
  • Chill Soup – Transfer soup to a large work bowl and add remaining 3 cups cold water. Add more vinegar and salt, if necessary. Place a strainer over a bowl and strain soup into bowl pressing remnants to squeeze out as much liquid as possible. Chill in refrigerator.
  • Homemade Croutons – Take 4 slices the the same bread used in the soup. Cut bread slices into ½-inch dice. In a frying pan over medium heat, gently fry 3 crushed clove of garlic until golden brown. Remove when done and add bread dices to garlic flavored oil. Cook stirring often until dice become browned. Transfer to a bowl to serve with the soup.
  • To Serve – Pour ice cold soup into individual bowls. Divide halved grapes between bowls and scattered on top. Serve with croutons in a bowl to pass around.

Notes

  • If no day-old bread is around, toast bread in a toaster or oven and let it cool. 

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