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.