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.

5 from 2 votes

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Course: Lunch, Soup

Cuisine: Spanish

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Get Recipe Ingredients

Soup Base - Beat garlic, almonds, apple, and salt in a food processor or blender. Soak half of the bread in a cup of water then squeeze out moisture. With motor running, add half the bread and 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 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 remaining bread slices and cut into ½-inch dice. In a frying pan over medium-low heat, gently fry crushed garlic cloves until golden brown. Remove and discard. Increase heat to medium and add bread cubes to garlic flavored oil. Cook stirring often until cubes become browned on all sides. Transfer to a bowl to serve next to the soup.
To Serve - Pour ice cold soup into individual bowls. Divide halved grapes between bowls and scatter on top. Serve with croutons in a bowl to pass around.

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