Ajoblanco (Cold Spanish Almond Soup) - cooking recipe

Ingredients

1 pound blanched almonds
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons ice-cold water, or as needed
1 clove garlic, chopped
salt to taste
1/4 cup peeled green grapes

Preparation

Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
Chill soup for a minimum of 15 minutes. Serve garnished with grapes.