Name: Grilled Fennel Ajo Blanco Recipe
Total time: 15 min
Yield: Serves 4 to 6
Ingredients: 2 small fennel bulbs, with stalks and fronds (1 1/4 pounds), trimmed and cut into 8 wedges each (reserve fronds); 1 small bunch green grapes, attached to their stems; 1/2 cup everyday olive oil, plus more; Kosher salt and freshly ground black pepper; 2 cups chilled filtered water; 1 cup whole roasted unsalted almonds; 1/4 cup red wine vinegar, plus more; 6 almond-size garlic cloves, peeled; Flaky sea salt

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By Ben Mims

Aug. 22, 2019

The anise flavor of fennel here works to balance the creamy, garlicky soup and play up the sweetness of the grape garnish. Keep the grapes attached to their stems and in their clusters for the easiest handling on the grill.

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2 small fennel bulbs, with stalks and fronds (1 ¼ pounds), trimmed and cut into 8 wedges each (reserve fronds)

1 small bunch green grapes, attached to their stems

½ cup everyday olive oil, plus more

Kosher salt and freshly ground black pepper

2 cups chilled filtered water

1 cup whole roasted unsalted almonds

¼ cup red wine vinegar, plus more

6 almond-size garlic cloves, peeled

Flaky sea salt

Prepare your charcoal or gas grill for direct, high-heat grilling. (Or heat your broiler to high and line a baking sheet with foil.) Brush the fennel wedges and grape bunches all over with olive oil, season with salt and pepper, and grill or broil the wedges and grapes, flipping once halfway through, until deep golden brown all over with some charred bits at the edges, 5 to 6 minutes for the fennel, 2 to 3 minutes for the grapes. Remove the fennel and grapes from the grill or broiler and let cool.

Place the grilled fennel in a blender along with the 1/2 cup olive oil, water, almonds, vinegar and garlic. Blend until very smooth, at least 1 minute, then pour into a large bowl and refrigerate until chilled, at least 1 hour. Refrigerate the grapes alongside the soup.

Remove the soup from the fridge and season with additional salt and sherry vinegar. Pour the soup into serving bowls and garnish each with whole or halved charred grapes, then scatter the reserved small fennel fronds over the top. Drizzle with more olive oil and sprinkle with a pinch of flaky sea salt to serve.

Ben Mims

Ben Mims is a former cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.