Wendy of A Day in the Life on the Farm kicked off this group: Soup Saturday Swappers. And, this month, Sneha is also hosting. She asked us to share our favorite soups made with almonds. She wrote: "Share a soup that contains almonds in any form. Almond flour, sliced almonds, roasted almonds, crushed almonds, almond milk.as there are so many options out there."
I decided to whip up one of my favorite Spanish soups: Ajo Blanco.
Traditionally it's made with bread, almonds, grapes, and cucumbers. The bread acts as a thickener. This version is made with bread, blanched almonds, almond butter, and green grapes. I skipped the cucumber altogether because I didn't have any. Also, next time, my vampire husband asked to cut the garlic. Nonsense!
But, first, here are the other almond offerings...
Ingredients makes 4 servings
- 2 C bread, crusts removed and cubed
- 1-1/2 C vegetable stock
- 2 C seedless organic green grapes + more for serving
- 1/4 C almond butter
- 3 T olive oil
- 2 T balsamic vinegar + more for serving
- 1 T freshly squeezed lemon juice
- 2 cloves garlic, peeled
- 1/4 C blanched slivered almonds + more for serving
- 4 t thinly sliced lacinto kale for serving
- fleur de sel for serving
Place all ingredients together in the bowl of a food processor. Blend until smooth. You can strain if you wish. I didn't. Chill for at least 30 minutes before serving.
To serve, ladle into a shallow bowl and garnish with 1 T kale, a few grape slices, and slivered almonds. Sprinkle with fleur de sel. Drizzle with vinegar.
This is interesting. Same flavor profile (minus the grapes) as mine but served cold. I'll bet it was good.ReplyDelete
Grapes and garlic are an intriguing combination. I see that you either retrieved the pictures from your computer or enjoyed this soup twice! Looks good.ReplyDelete
Sounds delicious! I'd keep the garlic too!ReplyDelete
I haven't had this soup before but it sounds delicious!ReplyDelete