A silky chilled Spanish soup of almonds, bread and garlic, finished with a swirl of olive oil — refreshing, elegant and ready with barely any effort.
- 150g White Bread
- 200g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Video
Preparation
- Tip the bread into a bowl, pour over 350ml water and leave to soak for 10 minutes.
- Blend the soaked bread with the almonds, olive oil, garlic, red wine vinegar, a further 350ml water and 1 tsp salt until smooth.
- Chill the soup in the fridge for an hour or so, then serve with a drizzle of olive oil and a grinding of black pepper.
