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Cold Almond and Garlic Soup with Figs and Marcona Almonds


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Cold Almond and Garlic Soup with Figs and Marcona Almonds

Cold Almond and Garlic Soup with Figs and Marcona Almonds
ThomasSchauer
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total prep
Figs and almonds are two very Mediterranean ingredients. Together they make this simple but interesting cold soup--a glimpse of what people ate in the south of Spain before the introduction of new ingredients from the Americas. Here we combine regular almonds with the great Marcona variety, which are rounder, smoother, sweeter, and more expensive than the everyday nut. We save the Marcona for their flavor at the end; the regular almonds are blended into the body of the soup.

Recipe from Made in Spain by José Andrés, courtesy of Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., 2008.

Ingredients

  • 1 1/2 pounds blanched almonds
  • 6 cups flat mineral water or filtered water
  • 2 garlic cloves
  • 3/4 cup aged sherry vinegar, plus 1 tablespoon
  • 2 1/2 cups Spanish extra virgin olive oil, plus 2 tablespoons
  • 3 slices of rustic bread, crusts removed, about 2 ounces
  • 4 fresh black figs, quartered
  • 4 tablespoons roughly chopped Spanish Marcona almonds
  • 1 tablespoon chopped chives

Directions

  • Put the blanched almonds into a bowl, cover with the mineral water, and let soak overnight.
  • Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for 1 minute, then drain the garlic and cool.
  • Drain the soaked almonds, reserving the soaking liquid, and put them in a blender or food processor.
  • Add the garlic, reserved soaking liquid, 3/4 cup of the sherry vinegar, 2 1/2 cups of the olive oil, and bread, and purée until smooth.
  • Place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much of the liquid as possible. Discard the solids.
  • Pour the soup into a pitcher and chill for 30 minutes.
  • To serve, divide the fig pieces and Marcona almonds among soup bowls. Pour in the cold soup, sprinkle with chopped chives, and drizzle with the remaining 1 tablespoon vinegar and 2 tablespoons olive oil.
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