Ajo blanco with plum garnish
This is a great time to put that local garlic to use. Typical grocery offerings are no match for the fresh locally grown garlic that oozes with juice and pungent flavour. This soup is typically garnished with green grapes, which when cut in half can sit nicely on the soup’s surface. But here’s a chance to branch out and use local plums. With such a mix of varieties on offer, take the time to experiment with everything from the slightly sour shiro to, if you’re willing to wait a little longer, the honeyed sweetness of greengages.
Ingredients
- 1 large garlic clove
- 1 cup blanched slivered almonds, plus more for garnish
- 3 cups water
- ½ baguette (approximately 125 grams)
- ¼ teaspoons salt
- 2 teaspoons sherry vinegar
- 2 tablespoons extra-virgin olive oil
- Thin slices of plums, apples or halved grapes for garnish
Instructions
- To a blender, add garlic, 1 cup of almonds and water. Blend for a few minutes until smooth. Cut the baguette into ½-inch pieces and add to the blender. Let stand for 20 minutes to allow the baguette to soften, then blend on high until you have a smooth liquid. Add the salt, vinegar and 2 tablespoons of olive oil and blend again to incorporate.
- A high-speed blender works best here, but if you, like me, do not have such a contraption, pour the soup through a fine sieve until you are left with a silky smooth liquid. Refrigerate for at least 2 hours, preferably overnight, and up to 2 days.
- While the soup is chilling, toast ¼ cup of slivered almonds and set aside. To serve, pour the very chilled soup into small bowls. Drizzle with olive oil and carefully lay a few toasted almonds and thinly sliced plums on the surface.
