The Culinary Institute of America
Arts:Food
Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/
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