Ajo Blanco

(crazy Spanish White Gazpacho...addictive!)


    • 4 slices of white bread, approximately 4-6 ounces, with crusts cut off 2 cups water
    • 1⁄2 Cup Toasted Almonds
    • Large Garlic Clove
    • Salt
    • 1 1⁄4 lbs. Green Grapes, destemmed, seedless
    • 6 Tbsp. Virgin Olive Oil
    • 2 Tbsp. White Wine Vinegar
    • 1⁄2 tsp. Sherry Vinegar
ajo blanco


Soak the bread in water in a bowl

Then add to that Almonds, Garlic, Grapes

With Blender turned to OFF, and depending on the size of your blender, place ingredients in blender, either in batches or whole amount, then Puree.

While Blender is running drizzle in the Olive Oil to make an emulsion. Then add the Vinegars and Salt to taste

Strain through a Chinois for super smooth, or as an option, leave it textured

Serve chilled and garnished with almonds, olive oil, fresh herbs.

Our friend Patrick Matas of Ole and Obrigado Imports serves it as his Mother would…poured around a beautiful ceviche of shrimp in the center of the bowl!!

Wine pairing: This is one of those wonderful dishes that loves the odd wine. Try an Andalucian bottling of the Palomino grape, not Sherry, but now made as a lovely wine for the table.