Start this soup the night before by soaking the almonds in water for a better flavour. The amount of garlic can be reduced if preferred.
Chilled Almond Soup - Credit Georgia Glynn Smith
Serves: 4-6
Ingredients:
- 200g whole peeled almonds
- 100g stale rustic bread, crusts off and cut into chunks
- 4 cloves garlic, crushed
- 3 tbsp sherry vinegar
- ½ cucumber, peeled and chopped
- 250g melon flesh (such as cantaloupe)
- 150ml extra virgin olive oil
For the garnish:
- Seedless green grapes, sliced
- Melon, diced
- Almonds, toasted
Olive oil
Method:
- Soak the almonds overnight in 500ml cold water (or for 2-3 hours if short on time) in a large bowl.
- Next, add the bread, garlic, vinegar, cucumber and melon in with the almonds and water. Stir everything together well.
- Using a liquidiser, blend together in batches, adding some of the olive oil to each batch until smooth. Season well with salt and pepper. If the soup is too thick, add some water or a little more olive oil until you reach your required consistency.
- For an ultra-smooth soup, you can pass the soup through a fine blade of a mouli-legumes or a sieve.
- Leave the soup to chill in the fridge for at least 2 hours, then serve with a few ice cubes in it and sprinkle with a garnish of grapes, melon, toasted almonds and a drizzle of oil.
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Tagged in Recipes