Ajo Blanco with Crab and Green Grapes
Chef Katie Button’s version of this classic Spanish soup is jaw-droppingly silky thanks to her homemade almond milk. The crab adds a Southern twist. Slideshow: More Healthy Soup Recipes
The soup can be refrigerated for 3 days.
Making almond milk is supersimple, and crucial for this recipe. Be sure to use skin-on raw alonds for the most flavor.
Serve this silky soup with a briny, creamy fino sherry.