White Gazpacho or Ajo Blanco
Here is a refreshing pearly white chilled soup from Andalusia.
This one sounds good
http://uk.almondsarein.com/recipes/ajo_blanco.htm
110g (4oz) blanched, skinned California Almonds
2 cloves garlic, chopped
1½ level tsp salt
110g (4oz) day-old bread, crusts removed
100ml (3½ fl oz) olive oil
50ml (2 fl oz) red wine vinegar
1 litre ice cold water
24 seedless green grapes, peeled and halved lengthways
15g (½ oz) toasted flaked California Almonds
Blend the almonds, garlic and salt in a food processor until the almonds are finely ground.
Soak the bread in cold water and squeeze to extract most of the moisture. Gradually add the bread to give a stiff paste.
Leaving the motor running, pour in the oil in a thin stream, scraping any residue from the side as you go. Add the vinegar in a similar fashion. Add one cup of the ice water before transferring to a bowl. Beat in the remaining water.
Add more salt and vinegar as desired.
Strain through a sieve, pressing through every last drop with the back of a spatula. Chill and serve very cold garnished with grapes and toasted almonds.
