Almond soup, aka Ajo Blanco, also referred to as Gazpacho's older cousin dates back to the Moorish Middle Ages. Its appearance is snow white and creamy. Almond is a traditional cold soup from Spain, predating even the arrival of the new world's peppers and tomatoes. Also though Almond can be served when still hot, a […]
Put the bread in a bowl with just enough water to and let soak for 15 minutes. Squeeze the bread dry and transfer it to a food processor. Add the garlic, oil, sherry vinegar, ground almonds, and 1¼ cups of cold water. Process until well blended.
With the motor still running, slowly pour in the remaining water until a smooth, but not too liquidy, soup forms. with salt to taste and add extra vinegar if necessary. Cover and let it chill for at least 4 hours.
Serve the soup into soup plates or bowls. Float the grapes on top of the soup and drizzle about a teaspoon of extra virgin olive oil over the top. garnishing with the toasted almond slivers and chopped parsley, if desired.
This recipe connects to Cold & World's Soups — learn the technique step by step in the video lessons.
Watch almonds closely as they toast — their high oil content means they can burn fast once they start to color. If you'd like to go deeper, Cold & World's Soups covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
