Spanish · Lunch
White Almond Grape Soup (Dairy-Free)
Chilled Andalusian ajo blanco style soup built on blitzed almonds, dairy-free almond milk and olive oil, finished with white grapes and a sherry vinegar edge. Garlic and gluten-free bread thicken the base while a drizzle of olive oil and toasted almond slivers add crunch. Served cold as a light starter.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
582Calories
20.9gProtein
46.2gFat
28.8gCarbs
11.4gSugar
11.8gFiber
532mgSodium
0mgChol
4.2gSat Fat
595mgPotassium
245mgCalcium
3.8mgIron
0mcgVitamin B12
4.2mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-carb
dairy-free
Instructions
1
Prep
Soak the corn tortilla in a small bowl of water for 5 minutes until soft, then squeeze out excess liquid by hand.
2
Blitz
Combine the blanched almonds, garlic clove and soaked tortilla in a blender; blitz on high 1 minute until a thick paste forms.
3
Blitz
With blender running on medium speed, stream in the olive oil, sherry vinegar, almond milk and cold water; blend 1 to 2 minutes until completely smooth.
4
Chill
Pour the soup into a bowl and refrigerate 1 hour until fully cold.
5
Plate
Ladle the chilled soup into a bowl, scatter the halved grapes and toasted almonds on top, and finish with a thread of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz368g blanched almonds
- 22 small clove garlic, peeled
- 1.6 oz46g corn tortilla
- 4 tbsp60ml extra-virgin olive oil, plus extra to finish
- 2 tbsp30ml sherry vinegar
- 1 cup240ml unsweetened almond milk
- 1/2 cup120ml cold water, plus more to adjust
- 1/2 tsp1/2 tsp salt
- 1212 white seedless grapes, halved
- 2 tsp2 tsp almonds, toasted, to garnish
