Ajo Blanco with Green Grapes

  • Struck – WS Snowden
  • Struck – WS Fairway
  • Deal-Eriksen – Milwaukie
  • Hall – HR
  • Heiner – Camas
  • Tinsley – Medford
  • MacNaughton – NW PDX
Author1859 Magazine
Rating

Recipe courtesy of Javier Canteras of Urdaneta in Portland

Yields1 Serving
 1 ½ cups blanched almonds
 2 2 inch slices of day old baguette, toasted
 6 peeled garlic cloves
 6 ½ cups cold spring water
 1 cup extra virgin olive oil
 2 tbsp sherry vinegar
 1 zest and juice of lemon
 1 tbsp sea salt
 24 green grapes, halved
 1 pinch Spanish smoked paprika
1

Place all ingredients except for the grapes, paprika and olive oil in a blender and puree until very smooth, about 1 minute.

2

Strain the soup through a fine mesh strainer and chill in the refrigerator for 1 hour.

3

Divide soup into six to eight bowls and garnish with the halved green grapes and a dusting of smoked paprika. Finish the dish with a drizzle of extra virgin olive oil.

Category

Ingredients

 1 ½ cups blanched almonds
 2 2 inch slices of day old baguette, toasted
 6 peeled garlic cloves
 6 ½ cups cold spring water
 1 cup extra virgin olive oil
 2 tbsp sherry vinegar
 1 zest and juice of lemon
 1 tbsp sea salt
 24 green grapes, halved
 1 pinch Spanish smoked paprika

Directions

1

Place all ingredients except for the grapes, paprika and olive oil in a blender and puree until very smooth, about 1 minute.

2

Strain the soup through a fine mesh strainer and chill in the refrigerator for 1 hour.

3

Divide soup into six to eight bowls and garnish with the halved green grapes and a dusting of smoked paprika. Finish the dish with a drizzle of extra virgin olive oil.

Ajo Blanco with Green Grapes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.