Total Time
10mins
Prep 10 mins
Cook 0 mins

The first time I mentioned this soup to my mother she recoiled over the thought of garlic soup being served cold. When I had her imagine a Vichyssoise with garlic her curiosity was peaked. This soup is very traditional in this area of Spain. It is easy to make and in one word: wonderful!

Ingredients Nutrition

Directions

  1. If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
  2. almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
  3. Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
  4. to two cups cold water to soak.
  5. While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
  6. a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
  7. from water and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to.
  8. processor or blender. Blend or pulse on high. While blending, slowly drizzle olive oil, then vinegar,.
  9. and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
  10. Pour into a container or bowl. Seal and chill at least two to three hours or overnight. Serve inches.
  11. chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
  12. NOTE – Traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
  13. substitute olive oil drops.