Spanish Garlic And Almond Soup
serves 2-4
If you've never tried this classic Spanish soup thickened with bread and olive oil and garnished with sherry vinegar and green grapes, you're in for a delightful surprise.
1/2 cup blanched, slivered almonds
3 tablespoons olive oil
4 cloves garlic, chopped
1/3 baguette, crusts removed and cut into 1/2-inch cubes
1 tablespoons sherry vinegar
3 cups water
1 cup grapes, halved for garnish
prep: 15 minutes
total: 25 minutes
medium sauté pan
food processor
1. In a medium skillet over medium heat, toast the slivered almonds until they turn lightly golden, 3-4 minutes. Pour the almonds into a food processor.
2. Put the pan back over medium heat and add 1 tablespoon of olive oil. When it's hot and shimmering, stir in the garlic and bread cubes. Lightly sauté until the garlic just starts to turn golden, about 2 minutes.
3. Add the garlic and bread to the food processor. Pulse to mix and then add the sherry vinegar and blend. While the machine is running, drizzle in the remaining 2 tablespoons of olive oil and then a little water at a time, enough to create a creamy consistency. Serve with grapes and sherry vinegar for garnish.
2. Put the pan back over medium heat and add 1 tablespoon of olive oil. When it's hot and shimmering, stir in the garlic and bread cubes. Lightly sauté until the garlic just starts to turn golden, about 2 minutes.
3. Add the garlic and bread to the food processor. Pulse to mix and then add the sherry vinegar and blend. While the machine is running, drizzle in the remaining 2 tablespoons of olive oil and then a little water at a time, enough to create a creamy consistency. Serve with grapes and sherry vinegar for garnish.
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