- Yield: 6 servings
- Prep: 10 mins
- Cook: 0 mins
This is a very old Spanish soup that dates back to the time of the Moors. Similar recipes can be found in Turkish and Greek cuisines.
- 6ounces day-old crusty bread (baguette) in pieces
- 4cups very cold water, divided
- 8ounces whole blanched almonds, toasted
- 3cloves garlic, crushed
- 4tablespoons extra-virgin olive oil, plus more for garnish
- 1/2teaspoon salt
- 1/4teaspoon Coarsely ground black pepper
- 3 to 4tablespoons sherry vinegar
- 8ounces sliced chilled green grapes
- Soak bread in water 2 cups in a large bowl to soften, about 15 minutes.
- Grind almonds as finely as possible in a food processor. Add only enough cold water (a few tablespoons) to form a paste. Add garlic.
- Squeeze excess water from bread and add bread to almond paste. Process until smooth.
- Add oil and remaining water. Blend to form a very smooth, creamy soup. Season with salt, pepper and vinegar. Refrigerate at least 1 hour.
- Adjust seasonings just before serving. Serve chilled and garnish with slices of grapes and a drizzle of olive oil.
Recipe courtesy of Martin Booe.
Nutritional Info *per serving
- Calories 430
- Glycemic Load 3
- Fat 29g
- Saturated Fat 3g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 19g
- Cholesterol 0mg
- Sodium 470mg
- Potassium 330mg
- Carbohydrate 35g
- Fiber 5g
- Sugars 8g
- Protein 13g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 8%
- Calcium 10%
- Iron 15%