- Ajoblanco with Grapes
2 garlic cloves, peeled
4 oz bread crumbs
5 fl oz extra virgin olive oil
1 quart ice-cold water
Soak the bread crumbs in water. Pound the peeled garlic cloves and salt together in a mortar. Squeeze off any excess water from the bread crumbs, then add them to the garlic/salt mixture. If you are making it by hand, continue using a mortar or a round bowl. Otherwise, only use a blender from this point onward. Add the almonds and blend to a smooth paste. Slowly add the oil so that it emulsifies. Now add the vinegar and continue blending until the paste is spongy. Finally, stir in the ice-cold water until you achieve the desired consistency.
Chill until serving time. Before serving, check the seasoning and add more salt or vinegar if needed. Pour into the serving dish and garnish with the muscatel grapes.
- I am sticking to a tapas type menu and along with the soup we are having blue cheese stuffed olives, roasted red peppers mixed with feta, cured ham, assorted cheeses warm bread and mead. Yum.