- Yield: 4 servings
Ajo Blanco
Recipe courtesy of Phillip Woods, Executive Chef, Big Foot Country Club (Fontana-On-Geneva Lake, Wis.)
Ingredients
- almonds - 3/4 cup
- extra virgin olive oil - 1/4 cup
- garlic - 1/2 clove
- water - 2 1/2 cup
- crusty bread - 6 oz. (Chef's note: Use more or less, depending on how smooth you want it to be.)
- sherry vinegar - 2 Tbsp.
- sea salt - 2 tsp.
- slices of red or green grapes, edible flowers etc. - for garnish
Instructions
- Combine 1 1/2 cups of water, almonds, garlic and crusty bread and blend it well.
- Add more water if needed or more bread, depending on what consistency you would like.
- After blending, strain through a fine mesh chinois then whisk in sherry vinegar.
- Let chill for at least an hour.
- Portion, garnish and serve.
Chef's note: This is for a small amount that serves 4 people. You can, of course, scale it to your needs.
