Gluten-Free JOC Soups and Stews - Spanish Ajo Blanco

Ingredients:

1 cup gluten-free blanched almonds
2 cloves garlic, peeled
2 slices gluten-free white bread, crust removed
2 cups gluten-free cold water
1/4 cup gluten-free white wine vinegar
1/2 cup gluten-free extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Grapes and sliced almonds for garnish

Steps:

In a blender, combine blanched almonds, peeled garlic, and gluten-free white bread slices.
Blend until it forms a smooth paste.
With the blender running, gradually add cold water to the mixture.
Add gluten-free white wine vinegar, extra virgin olive oil, salt, and white pepper. Blend until well combined.
Taste and adjust the seasoning if necessary.
Chill the Ajo Blanco in the refrigerator for at least 2 hours.
Before serving, stir the soup and check the consistency. Add more cold water if needed.
Serve cold, garnished with grapes and sliced almonds.
Enjoy your refreshing and gluten-free Spanish Ajo Blanco!