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Ajo Blanco with Slow-Roasted Grapes and Extra Virgin Olive Oil

Ajo Blanco with Slow-Roasted Grapes and Extra Virgin Olive Oil

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In this video demo, Chef Samuel prepares ajo blanco, a white version of Spanish gazpacho. He says, “I suggest soaking the blanched almonds in milk before blending to make an ajo blanco with a silky, smooth texture.” The grapes add a refreshing and palate cleansing bite in contrast to the rich soup.


  • ¾ cup Almonds, blanched and peeled

  • 4 ea Baguette slices, stale

  • 3 ea Garlic cloves, crushed

  • 3 cups Water

  • 6 Tbsp Extra virgin olive oil

  • 2 Tbsp Sherry vinegar

  • ½ tsp Kosher salt

  • ½ lb Green grape bunch

  • to taste Sea salt and cayenne pepper

  • Red grapes for garnish, sliced


  • To make the soup: Put the bread in a bowl and add 1 cup of the water to cover. Let soak for 5 minutes until softened.
  • Meanwhile, place the almonds and garlic in a blender and pulse until almonds are finely ground.
  • Squeeze out the water from the bread and add to the blender; pulse a few times. Add the bread and blend to a smooth paste. Add enough of the remaining 2 cups of water to make a nice smooth texture for the chilled soup.
  • With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
  • Thin the ingredients with ½ cup of water to the desired consistency. Chill until serving time.
  • For the roasted grapes: Preheat the oven to 325°F. Toss the grape bunch with enough extra virgin olive oil to coat, season with sea salt and pepper, and roast on a baking sheet for 30 to 40 minutes, or until the grapes are just starting to pop and are releasing their juices; remove and discard the stems and cool. Place the roasted grapes into a mixing bowl and add the juices from the roasting pan; toss to combine.
  • Stir before serving into bowls. Garnish with roasted grapes, slice red grapes, and drizzles of extra virgin olive oil.

Ajo Blanco with Slow-Roasted Grapes