Ahoblanko: Spanish Almond Soup
Almond – 100g
white bread – 100grammov
Garlic – 2 clovers
olive oil – 100g
white wine vinegar – 1 table spoon
icy water – 150-200g
green grapes – 20
Salt – 1 / 2 tea spoons
Pour a small amount of boiling water on almonds and boil for 2-3 minutes.
Fold the almonds in a colander and cool slightly, remove the peel.
Soak the bread in cold water for 5-7 minutes, then squeeze.
Put the peeled almonds, pressed garlic and bread in a blender, add the olive oil and grind to a creamy consistency.
Add vinegar, salt and, still whisking, pour icy water to the desired consistency.
Chill the soup in the refrigerator, preferably longer – taste it only improves with time.
When serving put in the soup seedless grapes, cut in half.