- Pickled Grapes:
- 2 cups bottled water
- 1½ cups granulated sugar
- ½ cup cider vinegar
- ½ cup champagne vinegar
- 20 green grapes, halved
- Ajo Blanco:
- 1½ cups 1-inch fresh bread cubes from a half loaf of rustic-style bread
- 1¾ cups water (preferably filtered or bottled)
- 1 cup skinned raw almonds, roughly chopped
- 2 small garlic cloves
- 2½ teaspoons extra-virgin olive oil
- 1 tablespoon fresh chervil leaves
- 2 tablespoons plus 1½ teaspoons sherry vinegar
- Kosher salt
- Thin slices of jamon iberico (or prosciutto)
- Borage flowers for garnish (optional)
- Some fresh chervil leaves for garnish
- 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.
- Calories: 598.08 kcal
- Sugar: 81.24 g
- Sodium: 1042.4 mg
- Fat: 21.36 g
- Saturated Fat: 1.93 g
- Trans Fat: 0.01 g
- Carbohydrates: 95.16 g
- Fiber: 5.35 g
- Protein: 9.97 g
- Cholesterol: 1.31 mg