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Chilled Ajoblanco (Almond and Grape Soup)

A chilled Andalusian soup of blended almonds, garlic, and olive oil, topped with sweet halved green grapes.

Ingredients

  • 1.5 cups raw blanched almonds
  • 3 cups cold water
  • 3 tbsp extra virgin olive oil plus more to garnish
  • 2 tbsp sherry vinegar
  • 2 cloves garlic
  • 1/4 tsp sea salt
  • 2 cups seedless green grapes halved

Instructions

  1. Soak almonds in water for at least 1 hour, or up to overnight in the fridge, to soften.
  2. Drain almonds and add to a blender with 3 cups cold water, olive oil, sherry vinegar, garlic, and salt.
  3. Blend on high for 2-3 minutes until completely smooth and creamy.
  4. Taste and adjust salt or vinegar as needed. Thin with more water if too thick.
  5. Chill for at least 2 hours until cold.
  6. Ladle into bowls, top with halved grapes, and finish with a drizzle of olive oil.