Sopa Ajo Blanco

Submitted by Jostlori

"This is a delicious cold soup. Tastes like you worked all day to make it, but it's super simple and delicious. Time does not include 2 hours refrigeration."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 6 1⁄2 ounces Italian bread, day old
• 1 cup whole blanched almond
• 3 -4 garlic cloves, chopped
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup sherry wine or 1/3 cup white wine vinegar
• 1 1⁄4 cups vegetable stock
• 2 tablespoons olive oil, extra
• 3 ounces Italian bread, crust removed
• 8 ounces small green grapes

directions

1. Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid.
2. Proces, add the almonds and garlic in a food processor until finely ground. Add the bread and process until smooth.
3. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise.
4. Slowly add the sherry and the stock. Blend for 1 minute, then season with salt.
5. Refrigerate for at least 2 hours. The soup will thicken, so you may need to add a bit more stock or water to thin it.
6. When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown. Drain on paper towels.
7. Serve the soup very cold. Garnish with the grapes and the croutons.