Raymond Sokolov

Ajo Blanco con Uvas

White Garlic Soup with Grapes

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
The Cook’s Canon: 101 Recipes Everyone Should Know
The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Ingredients

  • ¼ pound bread, with crusts removed
  • 1½ cups blanched almonds
  • 2

Method

  1. Moisten the bread.
  2. Grind together the bread, almonds, and garlic in a mortar, adding the olive oil gradually until you have a smooth paste. Work in the vinegar and salt; then whisk into the cold water. Refrigerate until ready to serve.
  3. Pour the soup into a serving bowl. Add the grapes and serve.