Almond Soup Spanish Style
A cold almond soup in the Spanish style is a deliciously light lunch perfect for summer. Try this refreshing recipe from Spoonsparrow!
Ingredients
- 80 g whole grain toast (3 slices)
- 150 g unpeeled almond kernels
- 3 Garlic cloves
- 4 tbsp olive oil
- 200 g yogurt (3.5% fat)
- 40 ml lemon juice
- Salt
- Pepper
- 1 tart apple (e.g., Granny Smith)
- 100 g mixed nuts for garnish (e.g., pine nuts, almonds)
Instructions
-
1.
Soak the toast in cold water after removing any crusts. Rinse the almonds with boiling water, press out the shells and pat dry. Peel the garlic. Squeeze the bread well and blend it with the garlic and almonds.
-
2.
Mix the puree in a large bowl with olive oil, about 600 ml water, and yogurt; blend again until smooth. Season heavily with lemon juice, salt, and pepper, cover, and refrigerate for about an hour.
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3.
Peel the apple, quarter it, remove the core, cut into bite‑sized pieces, and drizzle with lemon juice. Toast the nuts in a dry pan, then scatter them over the soup along with the apple pieces just before serving. Serve immediately.
