RFCJ RECIPE ARCHIVE
Posted by : Ruth Almond Soup, Chilled, w/Grapes - pareve
From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY. AJO BLANCO (Chilled Almond Soup with Grapes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 garlic cloves, crushed Kosher salt 1/2 cup blanched almonds soaked in water overnight to promote creaminess 3 to 4 pieces crustless stale Italian-style bread, soaked in water and squeezed, to make 2 cups 3 tablespoons extra-virgin olive oil 2-1/2 teaspoons sherry wine vinegar, or to taste 1/2 cup seedless green grapes, peeled and halved In mortar with pestle crush garlic and w teaspoon salt to a puree. In processor puree almonds, pureed garlic, 3 cup water and squeezed bread until smooth, adding a little water if needed. With machine running slowly add oil in a stream. Pour into bowl, whisk in wine vinegar, gradually adding 2 to 22 cups cold water. Adjust seasoning. Serve chilled in soup bowls garnished with grapes.
