The Global Kitchen

Last night I perused La Cocina De Mama: The Great Home Cooking of Spain by Penelope Casas and the photo of Bartolome's Malaga-Style White Gazpacho (Ajo Blanco Malagueno de Bartolome Rodrigo Lucena) caught my eye.

I love cold soups in the summer.

I had accidently bought raw almonds at Trader Joe's instead of my usual roasted which turned out to be a good thing as I have everything I need to make this recipe.

This morning I blanched the almonds(cover with boiling water for exactly one minute, drain and plunge in ice water and squeeze to peel) threw everything in the processor as directed and put it in the refrigerator.

According to the book this is a gazpacho typical of Malaga and the sweet green grapes are essential to counterpoint the tang of the garlic and vinegar. The shrimp are not typical but add flair.

The end result was phenomenal. The grapes and shrimp beautifully complimented the soup.

I added a bit more vinegar before serving.

This would be a great "company" soup course.

Bartolome's Malaga-Style White Gazpacho (Ajo Blanco Malagueno de Bartolome Rodrigo Lucena

One six inch piece cut of firm textured French bread crust removed
1/2 lb(about 1 1/2 cups) blanched almonds
2 cloves garlic coarsely chopped
2 tbs sherry vinegar
1 tsp kosher salt or sea salt
1 cup mild extra virgin olive oil, preferably Andulasian hojiblanca
4 cups ice water
16-24 skinned seedless green grapes or 16 small balls of green melon or apple
12 small cooked shrimp(optional)

Soak bread in water and squeeze dry. Place in food processor, add the almonds and garlic and blend till very smooth. Add vinegar and salt and with motor running add the oil in a thin stream until incorporated. Gradually pour in water.

Transfer to covered bowl and chill overnight of for several hours. Before serving taste and adjust salt and vinegar as needed. Garnish with 3-4 grapes and 3 shrimp if using.