Recipe of Bistec Encebollado Con Arroz Blanco

Ajo Blanco Con Uvas

Puedes decorar con ramitas de cilantro o perejil picado para dar un poco más de sabor.

Recipe Summary Ajo Blanco Con Uvas

This is a cold garlicky soup. In fact it is never cooked at all! In Spain they use fresh almonds, just out of their shells, so the taste will be different than the soup you had in Spain unless, of course, you have access to fresh almonds. You can also substitute melon for the green grapes.

Ingredients | Bistec Encebollado Con Arroz Blanco

⅛ cup ground almonds

½ cup toasted bread crumbs

5 cloves garlic

sea salt to taste

2 tablespoons olive oil

1 tablespoon white wine vinegar

2 cups water

6 ice cubes

1 pound seedless green grapes, skinned

Directions

Pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.

Variation: Use a medium-sized honeydew or musk melon instead of grapes, sliced into finger-sized pieces. Reduce garlic to 3 cloves; don't toast the breadcrumbs and use 1/2 lb. ice. Omit the water, as the melon is juicy enough.

Info | Bistec Encebollado Con Arroz Blanco

prep: 30 mins additional: 30 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Ajo Blanco Con Uvas

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Gazpacho Recipes,