Recipe: Ajoblanco con Uvas (Garlic Soup with Grapes)

Ajoblanco con Uvas (Garlic Soup with Grapes):

Ajoblanco was first created in Almachar, Axarquia by the Moors. The combination of fresh fruit and dried fruit was classical Moorish culinary practice and became one of the most popular dishes of the time. Ajoblanco remains one of only two white soups worldwide in which no dairy product is used.

Serves 6

3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 teaspoon salt
4 slices stale white bread, crusts removed
4 cups ice water
7 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons sherry vinegar
1 tablespoon butter
6 slices white bread, crusts removed, cut in cubes
1 & 1/2 cups seedless green grapes

Grind almonds, 2 garlic cloves and salt to a fine consistency in a processor or blender.

Soak stale bread in 1 cup of ice water then squeeze to extract moisture. Add the bread to the processor.

With processor running, add 6 tablespoons of oil and one cup of ice water slowly in a steady stream.

Add vinegars and mix on high speed for 2 minutes.

Pour into a bowl. Add remaining water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours.

Heat butter and remaining oil in a pan.

Crush remaining garlic clove and add to pan with bread cubes, tossing to coat.

Cook over very low heat, stirring occasionally, 20-30 minutes or until cubes are golden.

Serve soup ice cold, garnished with croutons and grapes.