Recipe - Ajo Blanco Cool Garlic And Almond Soup

Three fourths cup Blanched almonds
6 Cloves garlic peeled; whole
3 tablespoon Sherry vinegar
One half cup White seedless grapes
2 Pieces white bread; crust
removed
One fourth cup Extra virgin olive oil
3 cup Water; very cold
Salt and pepper; to taste
12 Muscat grapes; for garnish

Place almonds and garlic in food processor and blend until very fine. Add
sherry vinegar and grapes and bread and blend until smooth. With machine
running, drizzle in the olive oil first and then the water. Strain in a
soup tureen and season pretty aggressively. Drizzle sherry vinegar on to
bowls of soup and garnish with grapes.

Yield: 4 servings as appetizer

Recipe by: MEDITERRANEAN MARIO #ME1A39

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998