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Andalusian Garlic and Almond Soup

Wholealmonds

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1 rating
prepare
cook
6
serves

INGREDIENTS

8 oz. day old white bread, crust removed
1/2 cup milk
5 oz. almonds, blanched
3 cloves garlic, worked in mortar with a touch of salt until crushed to a paste
6 tbsp. olive oil
2 3/4 cups water, iced
3 tbsp. sherry vinegar
Salt, to taste
Pepper, to taste
2 tbsp. currants, soaked in 2 tbsp. sherry vinegar
2 tbsp. almonds, toasted
Saffron oil, as needed

INSTRUCTIONS

  1. 1
    Soak bread in milk.
  2. 2
    Purée blanched almonds in food processor to coarse meal.
  3. 3
    Add garlic and bread; purée until smooth paste.
  4. 4
    With processor running, slowly drizzle in olive oil, then water.
  5. 5
    Add vinegar; season with salt and pepper.
  6. 6
    Serve at room temperature; garnish with currants, toasted almonds and saffron oil.

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preparation methods
cuisines North & South American, Other North American
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