Cold Almond Soup
Soups • Spanish
Description
You can substitute sherry vinegar with white wine vinegar.
Ingredients
- Ciabatta 10 oz
- Chopped almonds 5 oz
- Garlic 2 cloves
- Olive Oil 5 fl oz
- Champagne Vinegar 4 tablespoons
- Olive Oil 15 fl oz
- Chicken Broth 2 tablespoons
- Seedless Green Grapes 5 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.
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