Ingredients
Ajo Blanco
1 cucumbers chopped
1 cups grapes
½ cup quality sourdough bread, crust removed, cut into small cubes
1/4 cup blanched almonds
½-1 tsp minced garlic
3 tbsp extra virgin olive oil (a fruity Spanish variety like Hojiblanca or Picual would work well).
1 tbsp apple cider or sherry vinegar
Salt and pepper to taste
Salad
2 Cucumbers sliced into batons
1 cup of crunchy sourdough croutons
½ red onion thinly sliced
1 cup of grapes cut in half (1/2 cup extra for garnish)
Toasted flaked almonds
Parsley or chives chopped for garnish
Method
Ajo Blanco
1. Preheat oven to 180 C. Place nuts on tray lined with baking paper and toast until golden brown, 5-8 minutes. Cool.
2. Add cucumbers, grapes and garlic to blender. Blend until pureed. Stir in 1 cup of bread cubes and almonds and allow to soak and soften for about 30 minutes. Blend until as smooth as possible. Stream in 3 tablespoons of oil gradually while blending. Strain through sieve.
3. Season with vinegar, and salt to taste. Chill in the fridge.
Salad
1. Make the salad by assembling ingredients, dress with Ajo Blanco to taste, add a few reserved grapes, nuts and herbs Serve on a platter garnished with croutons, sliced grapes, chives and a drizzle of a Spanish style fruity extra virgin olive oil.
Enjoy.