Charlie posted:

> I like cream of almond soups and am always on the lookout for "the one". I
> haven't tried this one yet. I came across it in an old cookbook and
> thought it looked interesting.
<recipe snipped>

Have you seen this one?

Ajo Blanco con Uvas
(White Garlic Soup with Grapes, from _The Foods and Wines of Spain_)

4 oz blanched almonds
2 cloves garlic, peeled
1 1/2 teaspoons salt
4 slices day-old bread, crusts removed
6 tablespoons olive oil
3 tablespoons red wine vinegar
Garlic croutons (bread sautéed in butter and garlic)
4 cups ice water
seedless green grapes, peeled, about 6 per portion
toasted sliced almonds


Method:

Blend the almonds, garlic and salt in a food processor until the almonds are
finely ground. Soak the bread in cold water and squeeze to extract most of
the moisture.

With the motor running, gradually add the bread to the almond mixture.
Leaving the motor running, pour in the oil in a thin stream, scraping any
residue from the side as you go. Add the vinegar in a similar fashion. Beat
in one cup of the ice water. Transfer the soup to a large bowl and stir in
the remaining 3 cups of ice water. Add more salt and vinegar if desired.
Strain, pressing with the back of a spoon to extract as much liquid as
possible. chill.

Serve very cold, garnished with the croutons, grapes, and almonds (the
grapes are not merely decorative; they are essential to the soup's flavor).
Serve with a medium-dry white wine such as Viña Esmeralda.


Bob