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Asian Pear Ajo Blanco




Source of Recipe


Adapted from Chef Robert Riescher, Tablespoon (San Francisco, CA)


List of Ingredients




1 1-inch-thick slice rustic white bread, crust trimmed
2 ripe Asian pears, peeled, cored and chopped
1 1/2 cups vegetable stock or water
1 clove garlic
1/2 cup toasted blanched whole almonds
3/4 cup olive oil
1/4 cup sherry vinegar
Salt

Recipe



Toast bread; break into 1-inch chunks and set aside. In blender, purée pears with 1/2 cup of the vegetable stock until smooth. With blender running, add garlic and almonds and blend until almonds are coarsely ground. Add toast one piece at a time, blending until mixture is a thick paste. Gradually add oil in a thin steady stream, blending until smooth (pour oil slowly to insure that it emulsifies with other ingredients). Blend in remaining stock and vinegar; season with salt. Strain soup into a bowl through a fine-mesh strainer. Cover and refrigerate soup overnight so that the flavors blend well and the raw garlic flavor softens. Serve cold.

Makes 4 servings

Tip: Garnish soup with caramelized pear slices, toasted sliced almonds, pomegranate seeds and chopped basil.