Spanish · Lunch
Chilled Cucumber Almond Soup
A cold Spanish soup built on raw almonds blended with bread, garlic and olive oil into a silky ajoblanco-style base, brightened with cucumber, sherry vinegar and iced water, finished with grapes and a drizzle of olive oil, served chilled.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
397Calories
12.2gProtein
32.7gFat
19.8gCarbs
6.7gSugar
5.2gFiber
682mgSodium
0mgChol
3gSat Fat
540mgPotassium
207mgCalcium
2.6mgIron
0mcgVitamin B12
3.8mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Soak almonds and bread in cold water for 30 minutes until bread softens and almonds partially soften.
2
Blitz
Drain bread and transfer to blender with almonds, garlic, cold water, olive oil and sherry vinegar. Blitz 2 minutes until completely smooth.
3
Blitz
Add cucumber and salt; blitz 1 minute until silky, thinning with iced water until it coats the back of a spoon.
4
Chill
Refrigerate the soup for at least 90 minutes until cold and flavors have settled.
5
Plate
Ladle soup into a bowl, scatter halved grapes over top and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g raw almonds, skins on
- 1.4 oz20g, about 1 slice day-old white bread, crust removed
- 22 small clove garlic
- 1 cup240ml cold water, plus extra iced water to thin
- 6 tbsp90ml extra-virgin olive oil, plus a drizzle to finish
- 2 tbsp30ml sherry vinegar
- 1 cup120g cucumber
- 1/2 tsp1/2 tsp salt
- 1212 seedless grapes to garnish
