Ajo blanco (chilled garlic and almond soup with grapes)


  • 100 g crusty white bread, 2-day old, sliced
  • 125 ml milk
  • 100 g whole blanched almonds
  • 2-3 cloves garlic, halved
  • 1-2 white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 500 ml cold water
  • pinches salt
  • small bunch mixed red and green seedless grapes, halved


Celia Brookes Brown Whizzes Up Her Own Divine Version Of A Deliciously Cool Andalusian Speciality Soup

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