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Almond Soup With Picota Cherries

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Ingredients
  White bread 60 Gram, torn into pieces (Day Old, Crust Less)
  Water 750 Milliliter
  Blanched whole almonds 250 Gram
  Garlic 1 Clove (5 gm), chopped
  Extra virgin olive oil 12 Tablespoon
  Sherry vinegar 3 Tablespoon (Or To Taste)
  Sea salt 1 Pinch (Or To Taste)
  Picota cherries 20 Large, pitted
  Mint sprigs 3 Large, leaves removed and chopped
Directions

GETTING READY
1. Soak the bread in the water for around 15 minutes until the pieces are soggy.

MAKING
2. Put the softened bread and the water in a food processor with the almonds, garlic and
olive oil and blitz until smooth.
3. Season to taste with sherry vinegar and crushed sea salt.
4. Transfer to a lidded container and refrigerate until the soup is well chilled; this will take 2–3
hours. Chill the cherries at the same time.

SERVING
5. To serve, give the soup a stir and adjust the seasoning if necessary.
6. Ladle into soup bowls (the traditional Spanish bowls with a green glaze inside make this soup look beautiful) and divide the cherries between them.
7. Drizzle with a little olive oil and finish with a scattering of mint leaves.

This recipe was contributed by Dominic Weaver and Ashleigh Mackenzie, author of Spanish Picota Cherries.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Feel: 
Smooth
Method: 
Blending
Interest: 
Holiday
Restriction: 
Vegetarian
Servings: 
4

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