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Loading...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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
