Recently I was given a Spanish cookbook to review and now I'm inspired!

Over the years I've made Spanish food here and there; Paella was a staple in our house years ago, I love Sangria and last summer we had a Tapas evening with some friends to which I brought a Chickpea Salad, Patatas Bravas and a Vegetable Coca.

Gazpacho is one of those simple summer dishes that I've always loved to make and serve. This white version, Ajo Blanco, is an exquisite blend of almonds, day old bread, sherry vinegar and most importantly, raw garlic. The flavor combination is tangy, refreshing and delicious!



Kalyn has passed this week's hosting duties of Weekend Herb Blogging to Gay at A Scientist in the Kitchen.
Be sure to check out A Scientist in the Kitchen on Monday for the entire WHB round-up.

Cold Almond and Garlic Soup - Ajo Blanco
serves 8
from Spain and the World Table

2 cups loosely packed day-old country-style bread or fresh bread, torn into 1-inch (2.5 cm) pieces
6 2/3 cup water
1 tablespoon coarsely chopped garlic
2 cups blanched almonds
2 ½ teaspoons salt - divided use
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
16 medium green grapes, halved and seeded, for garnish
2/3 cup toasted sliced almonds



1. Soak the day-old bread in 1 1/3 cups of water in a medium bowl for 10 minutes. If using fresh bread, there is no need to soak it.
2. Process the garlic and almonds in a food processor fitted with the steel blade for 1 minute, or until finely ground. Stop halfway through the process to scrape down the sides of the bowl. Add the soaked bread and any soaking water (or the fresh bread), 2 teaspoons of salt, vinegar, and oil, and blend for 2 minutes, or until a smooth paste forms. Add 2 cups of the water and blend for 2 minutes longer, or until smooth.
3. Transfer to a medium nonreactive bowl and stir in the remaining 3 1/3 cups of water (use 4 1/3 cups if using fresh bread). Cover and refrigerate at least 4 hours, or until well chilled.
4. Stir the soup well, reaching to the bottom of the bowl, just before serving. Taste and adjust seasoning with ½ teaspoon of salt, or more if desired. Ladle 1 cup of the soup into each chilled soup bowl, garnish with the grapes and toasted sliced almonds, and serve.