Excerpted from “Soup for Two” by Joanna Pruess www.joannapruess.com
This classic cold white Spanish soup of puréed garlic and almonds with a dash of sherry vinegar is a perfect antidote to hot days. My kids and I were introduced to it during a cooking class in Seville with Amelia Gomez and her husband chef Jorge Rideo. Grapes are the traditional garnish to balance the garlic, but small cubes of watermelon or apple are also used today. Ajo blanco is said to have originated in the Roman colony of Hispalis (today’s Seville), where almond milk was consumed in large amounts.
Ail means “garlic,” as will be evident when you taste this sauce from Languedoc, an emulsion of walnuts and walnut oil with raw garlic and parsley. Serve it with duck breast, roast pork, or grilled vegetables. -
photo by France Ruffenach Excerpted from THE COUNTRY COOKING OF FRANCE by Anne Willan, Chronicle Books, 2007. - See more at: http://lavarenne.com/recipe/garlic-and-walnut-sauce-sauce-aillade/#sthash.FuaFZrv7.dpuf
Our IN A JAM JAMS are available at Bristol Farms Stores in Southern California (or use your favorite Jam). And, Melissa’s Apricots, super-sweet right now, inspired this simple and spicy curry…Perfect served over aromatic Coconut Jasmine Rice.