Recipes for starters & light meals

Breakfast recipes

Giant bun

40 minutes

Karen Dudley’s ajo blanco

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus soaking time

Ingredients

4 –5 slices day-old white country bread (175 g), crusts removed
¼ cup full-cream milk, to moisten the stale bread
200 g blanched or whole almonds (see method for blanching them yourself )
3 garlic cloves
¾ cup extra virgin olive oil, plus 2 T and more for serving
1¾ cups ice-cold water
2 T sherry vinegar
flaked salt and freshly ground white pepper, to taste
±32 seedless white grapes, plus more for serving

Method

1. Soak the bread in the milk in a bowl to moisten it. Leave for a couple of hours, then squeeze out the milk. Place 4–6 soup bowls in the fridge to chill.

2. To make your own blanched almonds, place the almonds in a medium bowl. Pour over enough boiling water to just cover the almonds. Let the almonds sit for 1 minute, no longer. Drain, rinse under cold water and drain again. Pat dry and slip the skins off. Your almonds are now recipe-ready. (It is worth it!)

3. Put the bread into a food processor with the blanched almonds and garlic. With the motor running, gradually add the olive oil, followed by the water. Season with the sherry vinegar, salt and pepper. Stir, then taste to check whether you would like any more water or seasoning. Keep chilled.

4. Divide the ajo blanco between the cold soup bowls. (If you are adding one of the alternative
toppings suggested above, pour the ajo blanco into a cold, deep platter.)

5. Peel the grapes. This seems crazy, but the result is so very beautiful! Scatter the peeled grapes on top of the ajo blanco and drizzle with more extra virgin olive oil. Serve with extra grapes, if you please.

Find more soup recipes here

Extracted with permission from Upwards by Karen Dudley, published by Penguin Random House. Photographer: Claire Gunn

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Karen Dudley’s ajo blanco

Karen Dudley’s ajo blanco

Ingredients

Method