Ajo Blanco (Chilled Almond Soup)

Serves 6-8

Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

2 cups Creamy Italian Dressing
1 lb. Tortellini pesto pasta, pre-cooked al dente
6 oz. hard sausage, chopped into ½” cubes
6 oz. smoked Gouda cheese, cut into ½” cubes
8 oz. whole baby corn, canned, drained
8 oz. Artichoke hearts, marinated drained
½ cup whole pitted Kalamata olives
To taste:  Salt and Pepper

Procedure:
1. In a large bowl, combine sausage, Gouda, baby corn, artichoke hearts and olives; mix gently.
2. Add the al dente tortellini to the other ingredients, pour 1 cup of the dressing over the ingredients and mix gently.
3. Let stand one hour to blend flavors. Enjoy!

Chef’s Notes: My recipe for Creamy Italian Dressing has previously been published.  I particularly like the dry pasta available at Trader Joes. It comes in a one-pound package and although it says to cook for 12-14 min., I had good luck cooking it only about 9-10 minutes. Try substituting other hard cheeses for the Gouda—interesting choices would include smoked cheddar, asiago, farmhouse English cheddar, and imported Provolone.  Other pitted olives such as Picholine or Nyons could be substituted.  Try adding marinated mushrooms. Finally, let your imagination be your guide.

1 or 2 garlic cloves, sliced
Kosher salt
¼ c heavy cream
¼ c Best Foods mayonnaise
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard (use the real stuff)
1/3-cup extra virgin olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped fresh oregano
Salt
Freshly ground black pepper

Using a mortar and pestle (or the flat side of a chef’s knife) crush the garlic and a large pinch of kosher salt into a paste.  Transfer the paste to a medium mixing bowl and whisk in the cream, mayonnaise, vinegar, and mustard until well blended.  Slowly add the olive oil while whisking. Add the parsley and oregano, mix well and then season to taste with salt and freshly ground black pepper.  Enjoy!