Best Spanish Almond Soup Recipes

AJOBLANCO (COLD SPANISH ALMOND SOUP)

Steps:

• Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
• Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

SPANISH AJO BLANCO (WHITE GARLIC & ALMOND COLD SOUP)

Steps:

• Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour.
• In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth.
• Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours.
• Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes.
• Notes:.
• Grapes should be sweet, white ones not the red variety.
• Don't use a strong virgin oil but a mild, refined one of about 0'4º acidity.
• Enjoy!

SPANISH ALMOND SOUP

Steps:

• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté almonds, stirring constantly, until golden, about 4 minutes. Transfer almonds with a slotted spoon to a blender. Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes. Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender. Add broth to blender and purée mixture until smooth.
• Transfer purée to a 2- to 3-quart heavy saucepan and stir in water. Simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Stir in salt and vinegar and serve soup topped with croutons.