Cold Almond Soup
8 servings
30 minutes
Cold almond soup, known in Spain as 'Ajo Blanco', is a delicate, velvety dish that refreshes and delights with its exquisite flavor. Its roots trace back to Andalusia, a region famous for its gastronomic traditions. This soup features subtle nutty notes from blanched almonds, while garlic adds a piquant touch. Extra virgin olive oil lends creaminess to the dish, and sherry vinegar adds a light tang that balances the taste. Served chilled with grapes and crunchy croutons, it creates a delightful combination of textures. It's the perfect dish for hot days when you crave something light yet flavorful. Cold almond soup is not only nutritious but also elegantly presented, embodying the traditions of Mediterranean cuisine.
1
Fresh bread is not suitable for preparing this dish. Therefore, the newly bought bread should sit for a day.
2
Remove the crust from the bread, soak 250 grams in cold water for 5 minutes. Squeeze out and remove all excess moisture. Place almonds and garlic in a food processor and blend thoroughly. Add the bread and blend until a soft paste forms.
- Ciabatta: 325 g
- Blanched almonds: 155 g
- Garlic: 2 cloves
3
While whisking, pour in extra virgin olive oil in a thin stream — the mixture should resemble thick mayonnaise. Slowly add sherry vinegar and 315 ml of broth or water (optional) until the mixture reaches your desired consistency. Whisk for 1 minute. Add salt, then refrigerate for at least 2 hours. The soup will thicken as it cools, so you may need more broth or water to achieve the desired consistency.
- Extra virgin olive oil: 125 ml
- Sherry vinegar: 4 tablespoons
- Vegetable broth: 2 tablespoons
4
Heat regular olive oil in a pan. Cut the remaining bread into 1 cm cubes. Fry them over medium heat for 2-3 minutes until golden brown. Place on crumpled paper towels. Serve the soup chilled with grapes and croutons.
- Olive oil: 375 ml
- Ciabatta: 325 g
- Green seedless grapes: 200 g