Ajoblanco (Chilled Almond and Garlic Soup) | Saveur
Pungent raw garlic shines in this no-cook soup adapted from Claudia Roden's The Food of Spain (Ecco, 2011).
Ingredients
- 3 <sup>1</sup>⁄<sub>4</sub> cups ice-cold water
- 2 <sup>1</sup>⁄<sub>4</sub> cups blanched almonds
- 6 cloves garlic, peeled
- 1 (6-oz.) baguette, crusts removed, torn into pieces
- <sup>1</sup>⁄<sub>2</sub> cup olive oil, plus more
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. sherry vinegar
- 2 drops almond extract
- Kosher salt, to taste
- Halved green grapes, for garnish (optional)
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