Best Gazpacho And Almond Soup Spain Recipes

SPANISH ALMOND SOUP

Steps:

• Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
• Add the bread and puree again until smooth.
• Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.

AJO BLANCO (SPANISH ALMOND SOUP)

Steps:

• Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
• Add the almonds, garlic and apple and blend until smooth.
• Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
• Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
• Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
• To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.

GAZPACHO AND ALMOND SOUP (SPAIN)

Steps:

• Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
• Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.

MALAGA ALMOND GAZPACHO

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.