A silky-smooth Andalusian chilled soup of blanched almonds and bread blitzed with garlic, sherry-bright red wine vinegar, and a generous slick of extra virgin olive oil. Served ice-cold with a final drizzle of oil and a crack of black pepper, it's the elegant white cousin of gazpacho.
Cook ModeTear the white bread into a bowl and pour over 350ml water. Leave to soak for 10 minutes until softened.
white breadTip the soaked bread and its water into a blender with the almonds, olive oil, garlic, and red wine vinegar. Add a further 350ml water and 1 tsp salt.
white bread
blanched almonds
extra virgin olive oil
garlic
red wine vinegarBlend on high until completely smooth and creamy, scraping down the sides as needed.
Chill the soup in the fridge for 1 hour or until thoroughly cold.
Serve in bowls with a drizzle of extra virgin olive oil and a crack of black pepper.
extra virgin olive oilSubstitutions, timing tweaks — anything to remember next time.
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