SERVES 4
SKILL LEVEL: EASY
COOK TIME: 10 MINS.
PREP TIME: 10 MINS.
COST: $
This is inspired by the Spanish favorite known as sopa de ajo, which translates as garlic soup. I didn’t think that would sound so appealing in English, so I changed it to White Gazpacho. It reminds me of the way one of the legends of the New York restaurant world, Sirio Maccioni, decided to serve cured lard in his very fancy place. He called it white prosciutto, and it became a favorite of the forerunners of the Sex and the City girls, Manhattan’s “ladies who lunch.” Frozen grapes make for a surprising and flavorful treat in your soupspoon.
1 cup whole almonds, blanched
2 cloves garlic, minced
½ cup sherry vinegar
4 ice cubes
1 cup extra virgin olive oil
Sea salt
1 bunch seedless grapes, halved and frozen
Grated zest of 2 lemons
1. Put the almonds in a small saucepan, cover with cold water, and bring to a boil. Turn off the heat and let stand for 10 minutes, to soften slightly.
2. Drain the almonds, transfer to a blender, and add the garlic, vinegar, and 4 cups cold water. Blend until smooth, about 1 minute. With the motor running, add the ice cubes, then add the olive oil in a slow, steady stream, blending until thoroughly combined. Season with salt, and refrigerate until chilled.
3. Divide the grapes and zest between four small bowls, pour the soup over, and serve.