Our mountains are covered in almond & Olive trees, and in the season you can hear knocking echoing throughout the valleys, as campesinos, knock their Almonds from the trees. The almonds are left to dry in the sun, and then they tough outer shell is removed. The almond then has a brown skin which can be left on or removed by blanching.
Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick
and healthy. We’ve never met a dinner guest who didn’t ask for seconds, so be sure to make a large batch.
Prep Time: 15 minutes Servings 4
• 4 oz (1/2 cup) blanched, peeled almonds*
• 3-4 slices stale baguette or white bread
• 3 cloves garlic
• 4 cups (32 oz) water
• 5 Tbsp extra virgin Spanish olive oil
• 3-4 Tbsp Spanish sherry vinegar
• 16-20 seedless green grapes (optional)
• salt to taste
Blanch by placing almonds into boling water for a few mins then slip off and peel skin from the Dry thoroughly with paper towel and set aside.
Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2
cups cold water to soak.
While bread is soaking, place garlic and almonds into a food processor or blender. Blend on
pulse until smooth. Remove bread from water with slotted spatula and squeeze out excesswater.
Tear bread into quarters and add bread and 1 tsp salt to processor or blender. Blend on
While blending, slowly drizzle olive oil, then vinegar, and finally the water into blender or
processor. Taste. Adjust salt, vinegar and oil to taste.
Serve in small cups or glasses, top with a frozen grape and a drizzle of vinegar.