Soups

Cold Almond Soup with Garlic and Grapes

Recipe courtesy of The Food of Spain (HarperCollins, 2011), by Claudia Roden. Reprinted with permission from the publisher and Claudia Roden

Ingredients

  • 9 ounces (about 2 1/4 cups) blanched whole almonds
  • 3 ounces (about 3 slices) crustless white bread soaked in water for a few minutes, until soggy
  • 3 garlic cloves, or to taste, crushed to a paste
  • ½ cup extra-virgin olive oil
  • 2 drops—no more—almond extract (optional)
  • About 3 cups cold water
  • Salt
  • 2 to 3 tablespoons sherry vinegar or white wine vinegar, to taste
  • 36 or more seedless white grapes

Directions

  1. Grind the almonds very fine in a food processor. Add the bread, garlic, and oil and blend well. Add the almond extract if you like.
  2. With the motor running, gradually pour in enough water to give the soup a light creamy consistency. Season to taste with salt and vinegar.
  3. Transfer to a bowl, cover with plastic wrap, and chill for at least 2 hours. To serve, ladle the soup into bowls, drizzle with oil, and drop 6 or more grapes into each.


Time Level Yield
2 Hours+ Easy 6 Servings

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