Ajo Verde

Mario Batali
Servings: 4
15 to 30 min
Part 1 of 2

The perfect soup for a hot day!

  • Ingredients
  • step-by-step directions
Ajo Verde
  • 2 1/2 cups stale crusty bread (crust removed)
  • 1/2 cup blanched whole almonds
  • 1 cup ice water
  • 2 cups green grapes (plus additional halved grapes for garnish)
  • 2 English cucumbers (roughly chopped)
  • 2 cloves garlic (peeled)
  • 2 tablespoons sherry vinegar
  • 1/2 cup olive oil (plus additional to garnish)
  • 1 jalapeno (thinly sliced to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a medium bowl add bread, almonds and ice water, and allow to soak for 5 minutes, until the bread is soft.
  • In the carafe of a blender add grapes, cucumbers, garlic, and soaked bread and almonds. Blend until smooth and season with salt and pepper.
  • With the blender running, add the vinegar and olive oil, blend until emulsified. Season with salt and pepper.
  • Remove to 4 bowls. Garnish with additional grape halves, jalapeno, and a drizzle of olive oil.
  • Tip: The perfect soup for a hot day, keep the carafe and bowls in refrigerator until ready to serve.
rate this recipe

Latest Recipes