Ajo Blanco was Re: SC - Churros was Re: digby's fruitcake
Susan Fox-Davis
selene at earthlink.net
Wed Jan 17 12:24:53 PST 2001
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!
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