Almond soup with grapes
4 servings
80 minutes
Almond soup with grapes is an exquisite dish of Spanish cuisine inspired by traditional Andalusian gazpacho. Its velvety texture and refined taste of almonds, garlic, and white bread perfectly complement the refreshing acidity of red wine vinegar and the gentle sweetness of grapes. Olive oil adds smoothness to the dish while egg yolks enhance its richness. This cold soup is ideal for hot summer days, refreshing and nourishing at the same time. In Spain, it is served as a light first course or sometimes as an elegant appetizer on festive tables. The garnish of chopped nuts and grapes makes it visually appealing and adds interesting textural notes, creating a harmony of flavors. Each spoonful of this soup is a journey to sunny Spain where centuries-old culinary traditions blend with gastronomic sophistication.
1
Combine almonds, garlic, and stale bread. Blend in a blender.
- Almond: 150 g
- Garlic: 3 cloves
- White bread: 200 g
2
Whisk olive oil with vinegar, add egg yolks and sugar.
- Olive oil: 6 tablespoons
- Red wine vinegar: 3 tablespoons
- Egg yolk: 3 pieces
- Sugar: 1 tablespoon
3
Combine the ingredients and cover with cold water. Add salt and pepper. Place in the refrigerator for 1 hour.
- Almond: 150 g
- Garlic: 3 cloves
- White bread: 200 g
- Olive oil: 6 tablespoons
- Red wine vinegar: 3 tablespoons
- Egg yolk: 3 pieces
- Sugar: 1 tablespoon
- Grape: 200 g
4
Sprinkle the soup with chopped almonds and halved grapes.
- Almond: 150 g
- Grape: 200 g