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  • 125ml milk

  • 100g crusty bread, 2-days-old

  • 350g green seedless grapes, peeled

  • 200g blanched almonds lightly toasted

  • 2 cloves garlic, peeled

  • 100ml olive oil

  • 1 tablespoon sherry vinegar

  • 500ml cold water

  • Salt to taste

  • To garnish, per person

  • Finely sliced blanched almonds

  • 1 prawn

  • Finely sliced green seedless grapes, peeled

  • Sprig of dill

  • Croûtons

  • Handful of crushed ice


  • 1.

    Place the bread in a dish which will hold it in a single layer, and pour the milk over.

  • 2.

    Leave until the milk has been absorbed.

  • 3.

    Transfer the soaked bread to a blender and add the toasted almonds, peeled grapes, garlic, sherry vinegar, oil, half the water and a little salt.

  • 4.

    Process until smooth.

  • 5.

    Check the consistency and add more water until you get a soup-like consistency.

  • 6.

    Adjust the seasoning.

  • 7.

    Chill the soup until very cold, leave overnight.

  • To Serve::

  • 1.

    Mix through some crushed ice.

  • 2.

    Serve the soup in individually chilled bowls, garnished with some finely sliced and peeled grapes, a sprinkle of shaved almonds topped with a Dublin Bay prawn, a sprig of dill and two croûtons on the side.

  • 3.

    The 2-day-old bread can be left out, however the bread acts as a thickening and emulsifying ingredient and allows the ajo blanco to hold its consistency.

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