Spanish · Lunch
White Almond Grape Soup (Gluten-Free)
A chilled Spanish soup built on toasted almonds blitzed with green grapes, garlic, sherry vinegar and gluten-free bread, finished with a swirl of olive oil. Cool, nutty and lightly tart, it echoes ajo blanco tradition and is served in a small bowl topped with sliced grapes and toasted almond slivers.
$3
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
371Calories
10.8gProtein
29.2gFat
19.4gCarbs
10.1gSugar
5.2gFiber
668mgSodium
0mgChol
2.8gSat Fat
450mgPotassium
130mgCalcium
3.2mgIron
0mcgVitamin B12
4.2mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Toast the blanched almonds in a dry skillet over medium heat for 3 minutes, shaking occasionally, until golden and fragrant with light-brown flecks.
2
Soak
Tear the gluten-free bread into pieces and place in a bowl with the cold water; let sit 5 minutes until fully softened and squeezable.
3
Blitz
Combine the toasted almonds, soaked bread (squeezed lightly), grapes, garlic and salt in a blender; blitz on high for 2 minutes until smooth with no visible almond grit.
4
Emulsify
With the blender running on low, stream in the olive oil and sherry vinegar; blend 30 seconds until the soup turns pale ivory and glossy.
5
Chill
Refrigerate the soup, covered, for 60 minutes until fully cold to the touch.
6
Plate
Ladle the chilled soup into a bowl, top with sliced grapes and toasted almond slivers, then drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g blanched almonds
- 5 oz140g green grapes, plus extra for garnish
- 2 clove2 clove garlic, peeled
- 1.4 oz20g, about 1 small slice gluten-free white bread, crusts removed
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml extra-virgin olive oil, plus a drizzle for garnish
- 1 cup240ml cold water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp almonds for garnish
