Between June and September, I blew through a 750 ml bottle of the Spanish essential, using it in the cold soups that make up my hot - weather meals — from Spanish classics like gazpacho,
ajo blanco, and salmorejo to new favorites like the green gazpacho and the asparagus vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.
Spoon 3 tablespoons of
the ajo blanco in each of 4 shallow bowls.
Divide the grape mixture over each serving of
ajo blanco, top with 4 scallops, drizzle with olive oil and serve.
Typically they are used as a thickener for sauces and, most famously, as the base of
ajo blanco.