Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho)

Step 1: To begin making the Ajo Blanco recipe, peel and slice the cucumber and mince the parsley

Step 2: Select white bread that is about a day old, remove the crust and tear to pieces

Step 3: On the other side blanch the almonds and reserve a few for the garnish

Step 4: Place the unsalted almonds in a pan of boiling water for 60 -120 seconds

Step 5: Remove from the hot water and rinse immediately for a few seconds in water and ice

Step 6: Rub away the almond peel with your fingers or a napkin

Step 7: Dry the almonds completely on a clean napkin and set aside till required

Step 8: Our almonds are blanched now

Step 9: Grind the rest of the blanched almonds in a food processor, into powder

Step 10: Soak the bread for about 30 seconds in just enough water to cover it, squeeze lightly and add to the almond powder in the food processor

Step 11: Add the garlic, cucumber, grapes, parsley and vinegar into the food processor

Step 12: Run the processor for 30 seconds

Step 13: Add the olive oil and half the cold water, the salt and pepper and run the processor till the soup is blended

Step 14: You may need to blend it in batches, as the liquids may overflow during processing

Step 15: Add as much of the rest of the cold water as required for the soup to attain a fluid but creamy consistency

Step 16: I like a little texture in my soups, so that they don't turn out like smoothies, and I added a few grapes and almonds in the end, running the processor for just 10 seconds

Step 17: Remove the soup from the processor and chill it, covered, in the fridge, for at least an hour, until ready to serve

Step 18: Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top

Step 19: Serve Ajo Blanco along with Penne Pasta Arrabiata and Garlic Bread for a weekend dinner with your friends