For around six months in my early twenties I had a Spanish flatmate called Elisenda or Eli for short.
She also loved cooking so we had a great time making meals for each other – she hadn’t eaten a lot of Asian food so I enjoyed introducing her to the joys of fried rice, dumplings and noodles and in return she introduced me to Spanish salads, stews and tortillas.
Through living with Eli, and later, eating my way around Barcelona and Cadaques, I came to really love Spanish food. So when I recently read about Chilled Almond Soup or Ajo Blanco, I knew I had to make it for Amazing Almonds.
This recipe is so simple — there is no cooking involved — and it’s extremely delicious and filing. You can make it up in advance, cover it and store it for up to five days in the fridge. Like a curry, it’s flavour will improve over time.
Serve it with a side salad and good crusty bread and that’s a tasty lunch or dinner done with no mess and little fuss.
As they say in Spain, Buen apetito!
- 200 grams natural almonds
- Just boiled water (enough to cover almonds)
- 200 mls extra virgin olive oil
- 2 cloves garlic
- 375 mls water
- 2 tablespoons white wine cinegar
- 2 teaspoons salt (I use Maldon salt flakes)
- 50 grams black grapes
- Place almonds in a bowl and cover with boiling water.
- Leave for at least four minutes and then drain
- Slip the skins off the almonds by rubbing them briskly between your fingers.Repeat until all almonds are peeled.
- Place almonds and olive oil into a blender and then blend for a minute or two.
- Add water, vinegar and salt and then blend until smooth.
- Pour soup into a suitable container and then refrigerate for at least an hour or overnight.
- Serve with grape halves or while graps and let people garnish themselves.
Gluten, dairy and refined sugar free
Suitable for vegans