Recipe at: www.ciaprochef.com/almonds/recipe1.html
In this demonstration, CIA Chef Bill Briwa makes a chilled Andalucían almond-garlic soup known as ajo blanco. This soup is a close cousin to gazpacho, but is white due to blanched almonds, bread and garlic. Chef Briwa uses blanched almonds in order to maintain their white color. To add a rich nutty flavor, he adds a tiny amount of almond extract. For a beautiful and elegant presentation, he pours the ajo blanco over a heaping garnish of toasted almonds, sliced grapes, garlic and chive blossoms, fennel, and cubed pears and apples.