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Ajo Blanco With Slow-Roasted Grapes
Yield: 24 servingsPrep: 10 minutes | Cook: 45 minutes Total Time: 65 minutes
¾ cup Almonds, blanched and peeled
4 Baguette slices, stale
3 ea. Garlic cloves, crushed
3 cups Water
6 Tbsp. Extra virgin olive oil
2 Tbsp. Sherry vinegar
½ tsp Kosher salt
½ lb. Green grape bunch
Sea salt and cayenne pepper to taste
Red grapes for garnish, sliced
- To make the soup: Put the bread in a bowl and add 1 cup of the water to cover. Let soak for 5 minutes until softened.
- Meanwhile, place the almonds and garlic in a blender and pulse until almonds are finely ground.
- Squeeze out the water from the bread and add to the blender; pulse a few times. Add the bread and blend to a smooth paste. Add enough of the remaining 2 cups of water to make a nice smooth texture for the chilled soup.
- With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
- Thin the ingredients with ½ cup of water to the desired consistency. Chill until serving time.
- For the roasted grapes: Preheat the oven to 325°F. Toss the grape bunch with enough extra virgin olive oil to coat, season with sea salt and pepper, and roast on a baking sheet for 30 to 40 minutes, or until the grapes are just starting to pop and are releasing their juices; remove and discard the stems and cool. Place the roasted grapes into a mixing bowl and add the juices from the roasting pan; toss to combine.
- Stir before serving into bowls. Garnish with roasted grapes, slice red grapes, and drizzles of extra virgin olive
- Add edible flower petals, Rose, Violas or Nasturtiums to dress up your plating