Through an interview between writer Richard Basch and Executive Chef Alejandro Sánchez of Royal Hideaway Hotel, Playa del Carmen, Mexico, we gained insight into the life of a chef. We also gained an elegant, refreshing recipe for “Ajo Blanco” to share with RealFoodTraveler.com readers, thanks to Chef Alejandro. Read the interview, here.

 Ajo Blanco Chilled Soup Recipe

Chef: Alejandro Sánchez

Property: Royal Hideaway Playacar

Ingredients:

1 green apple, peeled, cored, chopped
1 large garlic clove, chopped
3 cups crustless 1” cubes day-old white country bread
1 cup seedless green grapes
½ cup whole blanched almonds, halved
½ cup whole milk
Kosher salt
¾ cup extra-virgin olive oil plus more for serving
3 TBS red wine vinegar plus more for serving
Freshly ground black pepper
½ cup sliced almonds

Preparation Instructions:

Add apple, garlic, grapes, bread, blanched almonds, milk, salt and 2 water cups in a bowl. Cover and refrigerate for at least 6-8 hours.

Purée soup base in a blender, add water by tablespoonfuls if too thick until you reach a smooth consistency.

With motor running, gradually add ¾ cup oil and 3 TBS vinegar and blend until soup is blended. If desired, add more salt, pepper, and vinegar.

Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.

Hungry for more? Read the interview with Executive Chef Alejandro Sánchez in this interview.