This recipe is for making refreshing chupitos de ajoblanco, a traditional Spanish cold soup made with almonds, garlic, bread, vinegar, and olive oil. The creamy soup is served in shot glasses, topped with skewers of white grapes.
- 100 grams of peeled raw almonds
- 2 garlic cloves
- 100 grams of bread crumbs
- 30 milliliters of sherry vinegar
- 50 milliliters of olive oil
- 12 white grapes
- salt
1. Crush the almonds
Soak the bread in a bowl of water. Meanwhile, remove the brown skin from the almonds and peel the garlic cloves. Put both ingredients in a mortar and crush them lightly.
2. Blend the cream
Transfer the crushed mixture to a blender jar and add the drained bread crumbs, a pinch of salt, vinegar, olive oil, and 1 liter of water. Blend until you get a smooth cream. Pass it through a sieve to make it smoother and refrigerate it until serving.
3. Prepare the skewers
Wash the grapes, peel them, and thread them onto wooden skewers. Pour the ajoblanco into shot glasses, place the skewers on the edge, and serve.