Author1859 Magazine

Rating

Recipe courtesy of Javier Canteras of Urdaneta in Portland

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 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.

CategorySoup

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.

Notes

Ajo Blanco with Green Grapes

IngredientsDirections