Ajo blanco, for 33'C/91'F days. Super refreshing, bright and more-ish. Often better on Day Two.3 garlic cloves, peeled
1 cup powdered almonds (must be very fresh)
2 slices white bread soaked in milk
1 bouillon cube or real chicken stock - 3-4 cups liquid
1 Tbsp sherry vinegar
1 cup halved white grapes
Ice cubes
Combine ingredients in blender and whoosh till smooth. The texture should be creamy but easily pourable. Add more almonds or liquid accordingly. Taste, add salt and pepper. Chill.
To serve, pour the soup into bowls or cups and add grapes and ice cubes.
That has to be my all-time favourite hot weather dish! (Along with ice cream, of course.)
ReplyDeleteWhat I meant to say is that your ajo blanco is worthy of Tom Bombadil's table, or maybe an Elvish feast. :-)
ReplyDeleteSounds deliciously cool and garlicky! do you make the powdered almond yourself?
ReplyDeleteMmm, yes mine too ^^
ReplyDeleteI did like Tom Bombadil, but I can't remember his food. Do you think Elves ate garlic?
I bought the almonds already powdered from Sahadi's, Paula, but my mom grinds her own in a coffee grinder reserved for the purpose.