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Cold Almond Soup

Cold Almond Soup

Cold Almond Soup, also known as Ajoblanco, is a refreshing, creamy soup made from blanched almonds, stale bread, garlic, olive oil, and sherry vinegar. This dish is perfect for hot summer days, offering a unique sensory experience with its silky texture and complex flavor profile.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Spanish
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched Marcona almonds
  • 2 cups stale white bread, crusts removed
  • 2 to 3 garlic cloves, peeled
  • 1/2 cup extra virgin olive oil
  • 2 to 3 tablespoons sherry vinegar
  • 3 to 4 cups cold water
  • Sea salt to taste
  • Green grapes for garnish, halved
  • Sliced almonds for garnish, toasted

Method
 

  1. Soak the stale bread in cold water for at least 10 minutes until soft.
  2. Peel and prepare the garlic cloves by removing the green germ.
  3. Blend the blanched almonds and garlic in a high-speed blender until fine.
  4. Add the soaked bread and any remaining soaking liquid to the blender.
  5. Emulsify by slowly adding the olive oil while blending.
  6. Incorporate sherry vinegar and half of the cold water, blending until smooth.
  7. Add the remaining cold water to reach desired consistency.
  8. Season with sea salt and adjust flavors as needed.
  9. Chill the soup in the refrigerator for at least 4 hours.
  10. Before serving, stir or blend briefly to reintegrate ingredients.
  11. Garnish with green grapes and toasted almond slices before serving.

Notes

Use high-quality ingredients for the best flavor. Keep the blender jar cold to maintain the freshness of the soup. Adjust garlic and vinegar to taste.