CHILLED ALMOND SOUP (by Maman)
Soups are not all meant to be enjoyed warm in the Winter time... this one is refreshingly creamy. Maman came up with this recipe from a Spanish recipe she read in a magazine when we lived in Hong Kong, a very hot and humid place where you're most often in the mood for refreshing recipes. She added her own touch to it to create a soup that is light, invigorating, vitamin-filled and quick to prepare. Bon appetit!
Serves 4 l Difficulty: easy l Prep time: 25min l Total time: 25min
2/3 cups of ground almonds
1 garlic clove
3/4 cup of tablespoon of olive oil
1/2 tablespoon of cherry vinegar (use balsamic)
Pinch of coarse sea salt
White grapes to garnish
5 melon balls per person
1. Mix the almonds with the garlic and the salt to make a paste.
2. Thin paste very slowly with the oil.
3. Add the vinegar.
4. Wet the bread with a lot of water and add to the paste, mixing well. Add more water if needed to obtain a creamy consistency. Process if necessary.
5. Serve very cold, garnished with peeled white grapes and melon balls.