White Almond Soup (Ajoblanco)
250 g (8 oz) raw almonds
2 cloves garlic (to taste)
150 g (6 oz) day-old bread
2/3 cup olive oil
1 tablespoon sherry vinegar or white wine vinegar
1 litre (1 quart) very cold water
salt to taste
rose petals (optional)
If necessary, blanch almonds for 2 minutes in boiling water to remove the brown outer skin.
Soak bread in a small amount of water.
Grind almonds, bread, garlic and salt in blender, food processor or indeed in a mortar and pestle. At the same time gradually add the oil in a fine stream until smooth.
Add vinegar and blend in. Gradually add water. Chill until ready to serve.
Float a clean, fresh rose petal on each bowl of soup when serving.
This is a summer alternative to gazpacho, very refreshing!