Active Time

　　30 minutes

　　Total Time

　　3 1/2 hours

　　Ajo Blanco Malagueño

　　This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

　　

Ingredients

Makes 4 servings

　　1 (3-inch-long) piece baguette, crust discarded

　　1 garlic clove

　　1/2 teaspoon salt

　　1/4 lb whole blanched almonds (3/4 cup)

　　1 tablespoon Sherry vinegar (preferably "reserva"), or to taste

　　1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)

　　2 cups ice water

　　Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

　　

Step 1

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

　　

Step 2

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.

　　

Step 3

Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

　　Cooks' note:

　　·Gazpacho can be chilled up to 2 days.