Receta de ajo blanco con hojaldres de aceituna - Karlos Arguiñano

Soak almonds in water for at least 2 hours.

Peel and chop garlic.

Tear bread into small pieces and soak in water for 10 minutes.

Drain the almonds and place them in a blender.

Add garlic, soaked bread, and a pinch of salt to the blender.

Blend until smooth, gradually adding olive oil and water to achieve desired consistency.

Adjust seasoning with salt and vinegar to taste.

Chill the soup in the refrigerator for at least 30 minutes.

Serve in bowls, garnished with halved grapes and a drizzle of olive oil.

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