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

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<

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

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Ajo Blanco

Ingredients

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