Almond Garlic Chilled Soup
This Almond Garlic Chilled Soup, inspired by the traditional Sopa Ajo Blanco, is a delightful fusion of creamy textures and refreshing flavors, making it the ultimate dish to cool off on a scorching summer day. This vibrant cold soup is crafted with luscious blanched almonds, crustless bread, and an infusion of garlic, offering a perfect balance of savory and slightly tangy notes from sherry vinegar. Enhanced with a drizzle of premium extra virgin olive oil and gorgeous garnishes of toasted bread, chopped almonds, and refreshing grapes, this soup is not only a feast for the palate but also a beautiful visual treat. Serve it as an elegant appetizer or a light meal, and enjoy the health benefits alongside every delicious spoonful!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
blanched almonds
1 cup (soaked in cool water for 15 hours)
crustless white bread
1 cup (cubed and pressed down in a cup, allowed to sit overnight)
heavy cream
1/3 cup (poured over bread cubes to absorb)
low sodium chicken broth
2 1/2 cups (not applicable)
sherry wine vinegar
3 tablespoons (not applicable)
garlic cloves
2 medium (chopped)
sea salt
1/2 teaspoon (to taste)
white pepper
1/4 teaspoon (to taste)
extra virgin olive oil
1/2 cup (added while blending)
crustless white bread (for topping)
1/4 cup (cubed and allowed to dry out)
olive oil (for toasting)
2 tablespoons (heated in a skillet)
hot paprika
1/8 teaspoon (added to the oil)
blanched almonds (for garnish)
2 tablespoons (chopped)
large green grapes
16 (washed (4 per bowl))
extra virgin olive oil (for garnish)
1 tablespoon (drizzled on top)
Instructions
1
Begin by soaking 1 cup of blanched almonds in cool water for 15 hours.
2
The day before serving, remove the crust from 1 cup of white bread, cut it into cubes, and press them down to fill a cup. Allow the bread to sit overnight, meanwhile keeping the crust aside.
3
Prepare the topping by cubing an additional 1/4 cup of crustless white bread; let it dry out overnight.
4
On the day of preparation, pour enough heavy cream over the cubed bread to moisten it without making it overly wet. Ensure the bread absorbs the cream by letting it rest for about 15 minutes.
5
Once the almonds have soaked, drain them and set aside 2 tablespoons for garnish.
6
In a blender, combine the soaked bread, drained blanched almonds, 2.5 cups of low sodium chicken broth, 3 tablespoons of sherry wine vinegar, 2 chopped garlic cloves, and season with sea salt and white pepper.
7
Blend the mixture on low speed until smooth, which should take about 1 minute. Adjust seasoning if necessary before slowly adding 1/2 cup of extra virgin olive oil in a steady stream until thoroughly incorporated and smooth.
8
Transfer the soup into a large bowl, cover it, and refrigerate for at least 6 hours to allow the flavors to meld.
9
About 10 minutes before serving, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add 1/8 teaspoon of hot paprika to the oil, stirring until the flavors combine.
10
Add the dried 1/4 cup of bread cubes to the skillet, tossing them until they are well-coated and golden brown, approximately 3 to 4 minutes.
11
To serve, ladle the chilled soup into bowls, top with the toasted bread, sprinkle chopped almonds, arrange green grapes artfully around the bowl, and finish with a drizzle of extra virgin olive oil as a garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Almond Garlic Chilled Soup?
Almond Garlic Chilled Soup is a creamy and refreshing cold dish inspired by the traditional Spanish Sopa Ajo Blanco, made primarily with blanched almonds, bread, garlic, and vinegar.
How long do the almonds need to soak?
For the best texture and flavor, the blanched almonds should be soaked in cool water for 15 hours before preparation.
What type of bread is best for this soup?
The recipe calls for crustless white bread that has been cubed and allowed to sit overnight to dry out slightly.
Can I make this soup vegan?
Yes, although the recipe uses heavy cream and chicken broth, you can make it vegan by substituting them with a plant-based cream and vegetable broth.
How much garlic is used in the recipe?
The recipe uses 2 medium chopped garlic cloves to provide a balanced savory flavor without being overpowering.
What kind of vinegar should I use?
Sherry wine vinegar is specifically recommended for its unique tangy profile which complements the almonds and garlic.
How long does the soup need to chill?
The soup must be refrigerated for at least 6 hours to allow the flavors to meld properly and to ensure it is served thoroughly chilled.
What is the purpose of the heavy cream?
Heavy cream is used to moisten the dried bread cubes before blending, adding to the luscious and creamy texture of the soup.
What garnishes are used for this soup?
The soup is garnished with toasted paprika bread cubes, chopped almonds, green grapes, and a drizzle of extra virgin olive oil.
How many grapes are served with each bowl?
Traditionally, 4 large green grapes are arranged artfully around each bowl of soup.
What is the role of extra virgin olive oil in this recipe?
Olive oil is used in three ways: streamed into the blender for emulsification, used for toasting the bread toppings, and drizzled as a final garnish.
Is there a specific type of broth recommended?
Low sodium chicken broth is recommended to control the saltiness while providing a savory base.
How do I prepare the bread for the topping?
Cube 1/4 cup of crustless white bread and let it dry overnight, then toast it in a skillet with olive oil and hot paprika until golden brown.
What seasoning is used?
The soup is seasoned with sea salt and white pepper to taste.
Can I substitute white pepper?
White pepper is used to maintain the clean, white aesthetic of the soup, but black pepper can be used if you don't mind the dark flecks.
How many ingredients are in this recipe?
The recipe consists of 15 ingredients, including garnishes.
What speed should I blend the soup?
Start blending on a low speed for about 1 minute until smooth before adding the olive oil.
Is this soup served hot or cold?
This is a chilled soup, specifically designed to be served cold as a refreshing summer dish.
Can I skip the 15-hour soak for almonds?
It is not recommended to skip the soak, as it softens the almonds to ensure the soup reaches a perfectly smooth consistency.
How do I incorporate the olive oil into the soup?
While the blender is running on low, slowly add the olive oil in a steady stream until the mixture is thoroughly incorporated and smooth.
What is the texture of the finished soup?
The soup has a creamy, luscious, and smooth texture once blended and chilled.
Does this recipe require cooking?
The soup itself is a no-cook dish, though the bread topping requires a few minutes of toasting in a skillet.
Is this recipe suitable for an appetizer?
Yes, it makes an elegant and light appetizer, especially for summer meals.
What is the flavor profile?
The flavor is a balance of nutty almond, savory garlic, and a slight tanginess from the sherry vinegar.
Should I use blanched or skin-on almonds?
You must use blanched almonds to ensure the soup remains white and has a smooth texture.
How many hours in advance should I start prep?
Since the almonds soak for 15 hours and the soup chills for 6, you should start preparation at least 21 hours before serving.
What gives the croutons a spicy kick?
The bread cubes for the topping are tossed in olive oil infused with 1/8 teaspoon of hot paprika.
Is this soup healthy?
Yes, it offers health benefits from the almonds and extra virgin olive oil, providing healthy fats and nutrients.
Can I use a different vinegar?
While sherry vinegar is traditional, you could use white wine vinegar as a substitute, though the flavor will vary slightly.
What should I do with the bread crusts?
The recipe suggests removing the crusts and keeping them aside, which you can use for other purposes like making breadcrumbs.