Ajo blanco de malaga

by Ed Halmagyi

Ingredients

  • 12 garlic cloves
  • 400g blanched almonds
  • 1.5L salt-reduced chicken stock
  • 3 sweet apples, peeled and diced
  • 2 Tbsp sherry vinegar
  • 2 tsp fine salt
  • 300ml extra virgin olive oil
  • 2 cups seedless black grapes, halved
  • ice cubes, sour cream, chives and crusty bread, to serve

Instructions

1 Combine the garlic, almonds and chicken stock in a saucepan and set over a medium heat. Simmer for 10 minutes, until the almonds are tender.
2 Transfer to a blender and puree until smooth with the apples, vinegar and salt. With the motor running, add the olive oil in a steady stream. Stir in the grapes gently, then serve over ice with sour cream, chives and crusty bread.