Cold Almond Soup

Soups | Spanish cuisine

⏳ Time

30 minutes + 1 day 6 hours

🥕 Ingredients

🍽️ Servings

Description

You can substitute sherry vinegar with white wine vinegar.

Ingredients

Ciabatta - 11.5 oz
Chopped almonds - 5.5 oz
Garlic - 2 cloves
Olive Oil - 4 fl oz
Champagne Vinegar - 4 tablespoons
Olive Oil - 12 fl oz
Chicken Broth - 2 tablespoons
Seedless Green Grapes - 7.1 oz

Step by Step guide

Step 1

Fresh bread is not suitable for this dish. Therefore, bread that has just been bought should sit for a day.

Step 2

Remove the crust from the bread, soak 250 grams in cold water for 5 minutes. Squeeze out and remove all excess moisture. Place the almonds and garlic in a food processor and blend thoroughly. Add the bread and blend until a smooth paste forms.

Step 3

While blending, gradually pour in the extra virgin olive oil — the mixture should have a consistency similar to thick mayonnaise. Slowly add the sherry vinegar and 315 ml of broth or water (optional), until the mixture reaches your desired consistency. Blend for 1 minute. Season with salt, then refrigerate for at least 2 hours. The soup will thicken as it cools, so you may need to add more broth or water to achieve the desired consistency.

Step 4

Heat regular olive oil in a skillet. Cut the remaining bread into 1 cm cubes. Toast them over medium heat for 2–3 minutes, until golden brown. Place on crumpled paper towels. Serve the soup very chilled with grapes and croutons.