Ajo Blanco

Name: Ajo Blanco
Cuisine: Spanish
Ingredients: 5 g micro coriander or micro celery; 2 cucumbers, peeled, deseeded and chopped (approximately 350 g prepped); 345 g extra virgin olive oil; 180 g blanched flaked almonds; 5 g salt; 35 g sherry vinegar; 125 g crustless, day-old sourdough bread, cut into cubes; 6 garlic cloves, chopped; 270 g seedless green grapes, halved; 125 g crustless, day-old sourdough bread, cut into cubes; 10 g olive oil; 12 picked celery leaves; 5 g micro coriander or micro celery; 10 g almonds, roughly chopped; 750 g whole milk; 2 g white pepper; 4 green grapes, finely sliced; 2 garlic cloves, finely sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

This chilled soup is a bit of magic, simultaneously light, bright and refreshing while still feeling substantial and satisfying. Originally hailing from Spain, ajo blanco belongs to warm summer evenings spent with good company. I like to garnish the soup with the same ingredients it’s made from, to give texture and a fresh bite.

Ingredients

2 cucumbers, peeled, deseeded and chopped (approximately 350 g prepped)
6 garlic cloves, chopped<

Europe
Spain
Edinburgh
Soup
Vegetarian
Summer

Method

In a large container, mix together the cucumber, garlic, sourdough, grapes, flaked almonds, olive oil, sherry vinegar, salt and white pepper. Cover and marinate for 3 hours at room temperature.

Put the mixture into a blender and pulse until smooth, then gradually add the milk until you have a soupy consistency. Pass it through a sieve to remove any lumps. If you’re making this ahead of