Cold almond soup with grapes and croutons
6 servings
30 minutes
Cold almond soup with grapes and croutons is an exquisite dish of French cuisine inspired by traditional Andalusian gazpacho. Its elegant tenderness arises from the combination of ground almonds, white bread, and garlic transformed into a creamy base. The soup refreshes with a subtle nutty flavor and a slight tang from the wine vinegar, while sweet raisins add a pleasant contrast. Crispy croutons complete the composition, bringing textural variety. This soup is perfect for hot days as a light and nutritious cold lunch or appetizer at a dinner party. Its rich taste and aroma are especially pronounced after chilling, making each spoonful an exquisite delight.
1
Take 400 grams of stale bread without crusts and soak it in cold water for 5 minutes, then lightly squeeze. In a blender, place garlic and peeled white almonds, and chop well. Add the bread and blend again until it reaches a paste consistency.
- Stale white bread: 475 g
- Garlic: 4 cloves
- Almond: 155 g
2
Gradually add 125 ml of oil while whisking until you reach a mayonnaise consistency. Slowly add vinegar and 315 ml of broth or water to achieve your desired consistency. Whisk for 1 minute. Season with salt and refrigerate for 2 hours. If the soup thickens too much in the fridge, add more broth.
- Olive oil: 130 ml
- White wine vinegar: 4 tablespoons
- Vegetable broth: 375 ml
- Vegetable broth: 375 ml
3
Heat 2 tablespoons of olive oil in a pan and add the remaining cubed bread. Fry for 2-3 minutes until golden brown. Transfer to a paper towel.
- Olive oil: 130 ml
- Stale white bread: 475 g
4
Serve the soup very cold, topped with grapes and croutons.
- Kishmish: 200 g
- Stale white bread: 475 g