Units Scale

Make the pickled grapes: In a large saucepan set over high heat, boil the water, sugar and vinegars until the sugar is dissolved, about 1 minute, stirring occasionally.
In a large bowl, add the grape halves, pour the vinegar mixture over the grapes and set aside to cool completely. Use a slotted spoon to remove the grape halves and set aside.
Make the ajo blanco: In a large bowl, cover the bread cubes with ½ cup of water and set aside for 20 minutes.
Drain the bread and squeeze out the extra liquid, then place the bread in a blender. Add the almonds, garlic and ¾ cup of water and purée into a smooth paste, adding enough of the remaining ½ cup of water to yield a very smooth mixture.
Combine the olive oil and tarragon leaves in a blender. Let sit for 10 minutes, strain and reserve.
Add the olive oil in a slow and steady stream to emulsify the sauce. Pour into an airtight container, stir in the vinegar, season with salt, cover with plastic wrap and refrigerate.
When ready to serve, fry the ham slices until crispy, put soup into bowls and garnish each bowl with a ham crisp, borage flowers and chervil.

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