Perfect for Picnic Season: Cold Spanish Almond Soup (aka White Gazpacho)

As we head into summer and warmer weather, I begin to think about picnics and foods that pair well with outside eating. This cold Spanish soup – gazpacho blanco – would kick any picnic up a culinary notch or two. (Click here to see the recipe.) Cold Almond Soup

The recipe – from award-winning cookbook author Claudia Roden – is very popular in Spain. It combines almonds, bread, extra virgin olive oil, garlic, water, and sherry vinegar. The ingredients are processed in a food processor until the soup reaches a “light creamy consistency.” (Click here to see the recipe.)

I’d use our fruity Arbequina oil to prepare the soup. And, if you’re out at a picnic, give the soup a finishing drizzle with our new Olive Oil-to-Go packet.

“The soup is usually served with peeled and seeded muscat grapes or, less commonly, with small melon balls,” Roden writes in her book  The Food of Spain (HarperCollins, 2011), where the recipe appear.

“You can use any sweet grapes,” Roden adds. “I used to peel them, but I stopped doing that and found the result just as pleasing.”

You’ve got some leeway for when you need to make this soup: It can be made hours ahead, or the day before.

May, you may know, is Mediterranean Diet Month, created to generate awareness about the delicious foods and amazing health benefits associated with the  Mediterranean diet.  You can find more recipes from the Mediterranean in our May eNewsletter.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary