Ajo blanco with grapes, almonds and dry sherry
Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – at least two days old is ideal.
Prep time 10 minutes + 30 minutes marinating time
200g whole almonds, blanched with skins removed
100g breadcrumbs from 2 days old white bread
500ml mineral water
8 garlic cloves, blanched multiple times in hot water till centre germ removed
100ml extra virgin olive oil
2 tbsp sherry vinegar
2 tbsp dry sherry
- In a dry, hot pan, toast almonds until golden brown, shaking the pan occasionally. Let cool.
- Mix cooled almonds with remaining ingredients and leave to marinate in the chiller for 30 minutes.
- Blend the mixture in a Thermomix, food processor or blender until smooth. Cool over an ice bath to dispel any residual heat from the blending process. Adjust seasonings.
green and purple seedless grapes, halved
3 tbsp heavy cream
- Divide ajo blanco into serving bowls and garnish with grapes, microgreens and a drizzle of heavy cream.