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Ajoblanco (Garlic and Almonds Andalusian Cold Soup)

Ingredients

200 g Culinary Journey Ajoblanco
300 ml water
Salt
50 g white grapes
10 g Sliced Marcona Almonds
Extra virgin olive oil

Preparation

Mix the Ajoblanco with the water in a blender, add salt as required and set aside in the fridge.
Cut the grapes in half and remove the seeds.
Toast the almonds and set aside.
Arrange the grape halves in a soup dish with the sliced almonds. Serve with the Ajoblanco in a chilled jug. Drizzle a few drops of extra virgin oil on top to finish.