Chilled Almond Soup with Garlic
This soup is very simple but it is a wonderful one to try if you are new to chilled soups. Once you have tried this you will certainly want to experiment with more chilled soups. The main ingredient is the almonds, and you need to use unblanched almonds in this recipe, and then blanch them yourself. To blanch them, you just need to cover them with boiling water and wait a few minutes. The skins should then slide off easily. If not, just blanch them a little longer. The garlic and vinegar add a wonderful flavor to the soup and then some oil and water go in too, to get the right texture.
Serve the almond soup garnished with minced green onion and thread some lemon wedges on to skewers to suspend on top if you want an elaborate presentation. Something else you can do is throw in some ice cubes just before serving. That is also optional. Serve this soup when the weather is hot and you want something cooling and refreshing. It is light yet satisfying, and because it is not too filling you can even serve it before a rich and hearty meat main course.
This is also good for a simple lunch, perhaps served with some bread or croutons. This is a soup you can make in advance. Just keep it chilled until you are ready to serve it. Andalucía is where this soup is from, and this Southern Spanish province is home to all kinds of wonderful dishes from fried fish to shrimp and squid, as well as Spanish omelet and gazpacho.
- 7 oz unblanched almonds
- 12 fl oz cold water
- 3 peeled garlic cloves
- 2 teaspoons salt
- ¾ tablespoon sherry vinegar
- 7 fl oz extra-virgin olive oil
- Finely chopped green onion, for garnish (optional)
- Lemon wedges on skewers, for garnish (optional)
- Cover the almonds with boiling water and leave them for 3 minutes.
- Discard the water.
- Squeeze the almonds out of their skins.
- Put the almonds in a blender with enough olive oil to cover them.
- Add the vinegar, garlic and salt.
- Blend until smooth, then add the water with the blender still running.
- Pour the soup into a bowl and add more water if it is too thick.
- Cover the bowl with plastic wrap and chill until serving.
- Serve garnished with green onion and lemon wedges, if liked.
This smooth, chilled soup makes a wonderful appetizer if you want to serve something light. It is also good served for lunch, maybe with some bread or croutons. You can see it is light-colored and summery, so if you are reading this during the cooler months you might like to bookmark it for future reference. Such a dish is typical in the South of Spain where almonds grow in abundance and olive oil is used in many dishes. If you wish to continue the Andalucían theme you could serve some deep-fried fish and a Mediterranean salad for the main course, followed by flan (crème caramel) or mixed fresh fruits.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358735 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90951 Views)
- Onion Soup Articles (54669 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41067 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29442 Views)
- 4 Ingredient Potato Soup (26483 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)