Ajo blanco

Chill out with this simple gazpacho soup that is the perfect antidote to a hot summer's day.

Ingredients 

•  100g piece day-old rustic bread, crusts removed
•  3 cloves garlic, crushed
•  240g (1 1/2 cups) whole blanched almonds
•  80ml (1/3 cup) sherry vinegar (see note)
•  100ml extra virgin olive oil
•  175g (1 cup) seedless green grapes, thinly sliced
•  45g (1/3 cup) slivered almonds, roasted

Method 

Step 1
Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.
Step 2
Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.
Step 3
Ladle soup among bowls. Scatter with grapes and slivered almonds.


Nutrition

Energy 2006kJ	Fat saturated 4.00g
Fat Total 40.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 21.00g	Dietary Fibre g
Protein 12.00g	Cholesterol mg
Sodium 92.59mg

Notes

Another famed cold Spanish soup, ajo blanco is similarly made from bread, garlic, vinegar, oil and water, with the addition of crushed almonds, instead of tomatoes, giving it its distinctive flavour and white colour. Ajo blanco is often garnished with grapes or chunks of melon.
Allow an extra 4 hours to chill.
Meaning 'white garlic', ajo blanco is also referred to as a white gazpacho.
Top tip: Sherry vinegar is available from delis. Alternatively, use red wine vinegar.

Source:

http://www.taste.com.au/recipes/28503/ajo+blanco