Chilled Almond Soup
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
A nutty and refreshing soup. Uses almonds, garlic, and chicken broth. No dairy. Garnished with bread and grapes. A variation on traditional gazpacho.
Prep:
10 min
Cook:
25 min
Total:
35 min
Servings:
4 servings
#soup
#cold dishes
#Spanish cuisine
#vegan options
#dairy-free
Chilled almond soup. Packed with nutty flavors. Blend of garlic and almonds. Refreshing, served cold. Comes with a crunchy topping. Great for warm days. Easy to prepare with just a few ingredients.
Ingredients
For the soup
- 300 ml sliced almonds
- 4 cloves garlic, minced
- 45 ml extra virgin olive oil
- 1 liter vegetable stock
- 280 ml bread crumbs from a rustic loaf
- Salt and pepper to taste
For garnishing
- 150 ml bread cut into small cubes
- 10 green grapes, halved
About the ingredients
Select good quality almonds. Raw or blanched is fine. The garlic should be fresh. Use good vegetable stock for depth. Bread should be rustic for better texture. Choose ripe grapes for sweetness.
Method
Prepare the soup
- Heat the olive oil in a saucepan. Add the garlic and almonds to the oil. Toast until fragrant, about 3-4 minutes.
- Pour in the vegetable stock gradually. Stir in the bread crumbs. Season with salt and pepper.
- Bring to a boil, then reduce heat. Simmer for about 12 minutes, covered, stirring occasionally.
- Blend the mixture until completely smooth. Pass it through a fine sieve. Chill in the refrigerator.
Prepare garnishing
- In a skillet, crisp the bread cubes in a little olive oil until golden. Sprinkle with a bit of salt.
Serving
- Serve the chilled soup in shallow bowls. Top with toasted bread and halved grapes. Drizzle some olive oil on top.
Cooking tips
Start by toasting the garlic and almonds. Careful not to burn. Add stock once fragrant. Simmer while stirring occasionally. Blend until smooth. Chilling is essential for flavor development. Crispy bread adds crunch. Serve immediately for freshness.
Chef's notes
- 💡 Select quality almonds. Raw, blanched both will work. Fresh garlic is a must. Good vegetable stock makes a difference. Adds depth to soup. Choose rustic bread for texture. Always chop bread into small cubes.
- 💡 Toast garlic and almonds carefully. Burnt garlic spoils the flavor. Almonds should be fragrant. Then, add stock slowly. Stir often. Simmer while ensuring nothing sticks to bottom of pan.
- 💡 Chill the soup well. Flavor develops as it cools. Use a fine sieve to strain the mixture. Fluidity is key. Smooth soup and cold taste, essential for enjoyment.
- 💡 Crispy bread cubes add crunch to a creamy soup. Just don’t skip this step. Salt the cubes after crisping. Ripe grapes for topping, sweetness is nice.
- 💡 For serving, drizzle olive oil on top. Adds richness and flavor. Serve in shallow bowls to appreciate presentation. Enjoy it all, but don't let soup warm up.
Common questions
What if I want to make it spicier?
Add red pepper flakes while simmering. Can also use cayenne. Spice to taste, precautions needed.
Can I use nuts other than almonds?
Sure, but flavor will change. Cashews or hazelnuts are options. Adjust garlic for stronger aromas.
What's the best way to store leftovers?
Keep in airtight container in fridge. Lasts 2-3 days. Can also freeze but texture may change.
How do I adjust for different servings?
Scale ingredients based on your needs. Keep ratios similar. More almond means richer flavor.
