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Ajo Blanco with Green Grapes

Yields1 Serving

Recipe courtesy of Javier Canteras of Urdaneta in Portland

 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

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


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


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.