Malaga-Style Cold Almond and Garlic Soup

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A silky, refreshing Spanish cold soup from Andalusia that blends blanched almonds with day-old bread, garlic, and green grapes for a delicate, nutty flavor. This centuries-old Malaga specialty is pureed smooth and served ice-cold, making it the perfect starter for hot summer days.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 29 gFat
• 3 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 7 gSugar
• 10 gProtein
• 540 mgSodium
• 380 mgPotassium
• 135 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 3 mcgVitamin A

Ingredients

For the soup base

• 1 cup (150 g) blanched raw almonds
• 2 thick slices (about 100 g) day-old rustic country bread, crusts removed
• 2 small garlic cloves, roughly chopped
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon sherry vinegar
• 1 teaspoon sea salt, plus more to taste
• 2 1/2 cups (600 ml) very cold water
• 1/2 cup ice cubes

For the garnish

• 1 cup (150 g) small green seedless grapes, halved
• 1/4 teaspoon freshly ground black pepper
• A few drops of sherry vinegar
• Flaky sea salt, to finish

Directions

1. Soak the bread: Tear the bread into rough chunks, place in a bowl, and pour 1/2 cup of the cold water over it. Let it soak for 10 minutes until very soft, then gently squeeze out and discard the excess water.
2. Blend the base: In a high-speed blender or food processor, combine the blanched almonds, soaked bread, garlic, olive oil, sherry vinegar, and salt. Pulse a few times to break down, then blend while slowly pouring in the remaining 2 cups of cold water until you have a smooth, milky puree, about 2-3 minutes.
3. Adjust consistency and seasoning: The soup should be the texture of pouring cream; if it is too thick, blend in a little more cold water. Taste and adjust salt and sherry vinegar as needed for a balanced, mellow tang.
4. Strain for silkiness: For the traditional ultra-smooth texture, press the mixture through a fine-mesh sieve or nut-milk bag using a rubber spatula, discarding any coarse solids. Stir in the ice cubes to chill the soup quickly.
5. Chill thoroughly: Transfer the strained soup to a sealed pitcher or bowl and refrigerate for at least 1 hour, or up to 24 hours, until very cold. Stir before serving.
6. Plate and garnish: Pour the chilled soup into shallow bowls. Scatter a generous handful of halved green grapes over each serving, then finish with a light drizzle of extra-virgin olive oil, a few drops of sherry vinegar, a pinch of flaky sea salt, and a grind of black pepper.
7. Serve immediately with crisp breadsticks or extra grapes on the side, making sure each bowl is served icy cold for the best contrast of flavors.

Cook’s Notes

• Use raw, blanched Marcona almonds if you can find them for the sweetest, creamiest result; if you only have skin-on almonds, soak them in hot water for 10 minutes then slip off the skins.
• Day-old or slightly stale bread is essential; fresh bread turns gummy. A rustic country loaf or a day-old baguette both work beautifully.
• Malaga tradition often includes a small handful of melon alongside the grapes for a sweet, juicy counterpoint; try mixing in 1/2 cup of diced ripe melon for a classic variation.
• Never skip the final drizzle of good extra-virgin olive oil at the table, the peppery oil is what brings the whole almond-forward bowl to life.
• For the smoothest texture, a high-speed blender is best; a standard blender may leave small bits that need to be strained out.

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