Ajo Blanco was Re: SC - Churros was Re: digby's fruitcake

[Susan Fox-Davis]

Is this something like it?

http://www.andalucia.com/taste/province/malaga.htm

Ajo Blanco con Uvas
White Gazpacho


  200 grams stale bread, crusts removed
  200 grams almonds, blanched and skinned
  3 cloves garlic
  150 ml extra virgin olive oil
  5 tablespoons wine vinegar
  2 teaspoons salt
  1 liter water
  150 grams muscatel grapes, seeded

                                       Soak the bread in water until softened,
squeeze
                                       it out and put in a blender or processor
with the
                                       almonds and garlic. Blend to a smooth
paste,
                                       adding a little water if necessary. With
the motor
                                       running, add the oil in a slow stream,
then the
                                       vinegar and salt. Beat in some of the
water, then
                                       pour the mixture into a tureen, wooden
bowl or
                                       pitcher and add the remaining water. Taste
for
                                       seasoning, adding more salt or vinegar if
needed.
                                       The soup should be fairly tangy. Chill.
Stir before
                                       serving into bowls garnished with the
grapes.

lilinah at earthlink.net wrote:

> The best thing i ate in Andalucia was ajo blanco, a cold creamy white
> soup of garlic, almond milk, and, i think, a dash of vinegar (and
> probably a couple other ingredients). Gotta find a recipe for this!