Ajo Blanco mit Trauben und Traubenkernöl - Pure Pepper

Ajo Blanco with grapes and grape seed oil

For 4-6 people, 15-20 minutes preparation time, easy level of difficulty

Ingredients

1 garlic bulb
200 g almonds
1 white onion
Some olive oil
200 g ciabatta
1/4 each cumin and coriander seeds
Salt
Freshly ground black pepper ( Kampot Noir )
1 shot of cherry vinegar or white wine vinegar
500 ml broth or water
160 ml orange juice
Some Muscat grapes
Some grape seed oil

production

For Ajo Blanco with grapes and grape seed oil, preheat the oven to 180 ºC. First, wrap the garlic bulb in aluminum foil and roast in the oven for 20 minutes. Then blanch the almonds in hot water, allow to cool briefly, peel and also roast in the oven on a tray for 8 - 10 minutes. Then remove the garlic, allow to cool briefly, unwrap from the foil and squeeze out the garlic pulp. Next, peel the onions, chop finely and braise in a little olive oil for 3 - 5 minutes. Finally, puree all the ingredients except the grapes and the oil and chill.

When the guests arrive, serve the soup with grapes and grape seed oil.

Braising the garlic in the oven makes it pleasantly sweet and soft and loses its sharp taste. Each clove can be peeled out of the skin very quickly.

Source: Wörndl, Bernadette, “Now the guests can come”, Christian 2011