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Try SavoraAjoblanco with Seared Grapes & Marcona Almonds
A chilled, velvety smooth Spanish soup, elevated with seared grapes and toasted Marcona almonds. This Ajoblanco Malagueño is a refreshing and sophisticated take on a classic.
Ingredients
- Marcona almonds1 1/2 cups
- slices Crustless bread (stale, white)4
- Garlic cloves2
- Sherry vinegar2 tablespoons
- Extra virgin olive oil1/2 cup
- 2-3 cups Water
- Red grapes1 cup
- Salt1 teaspoon
- Pepper1/4 teaspoon
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Learn MoreMethod
Soak the bread in water until softened. Squeeze out excess water.
In a blender, combine the almonds, soaked bread, garlic, and sherry vinegar.
With the blender running, slowly drizzle in the olive oil until emulsified.
Add 2 cups of water and blend until completely smooth. Add more water if needed to reach desired consistency.
Season with salt and pepper to taste.
Strain the soup through a fine-mesh sieve for an ultra-smooth texture. This step is crucial for achieving a silky consistency.
Chill the soup for at least 2 hours before serving.
While the soup is chilling, prepare the seared grapes. Heat a dry skillet over medium-high heat.
Add the grapes to the hot skillet and sear for 2-3 minutes, or until the skins begin to blister and slightly char. Remove from heat.
To serve, pour the chilled Ajoblanco into bowls and garnish with the seared grapes and a sprinkle of extra Marcona almonds.
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