This is a gorgeous easy, no cook soup that is fabulous on a hot afternoon, and can make good olive oil & quality Sherry Vinegar, the heroines, more than the almonds. I first had this in The Grampians, at Mt Zero - when Sara Shephard (either orrganised or made) the long lunch out in the olive trees. I don't remember the rest of the menu - just the soup, which I may have eaten, in silence for once.
We glamped there that night. But it was the soup I still think about.
The ingredients are simple, can be pantry staples (yay) - uses left over bread - and what's more -all of the ingredients can be sourced right here in Victoria. Ok - I DO go for this Spanish Sherry Vinegar.
If you taste this soup straight out after blending, you might not love it. This soup needs TIME to get the flavours sorted and it needs the GARNISH. The salty crunch of the almonds and sweet sour pops from the grapes are a very important part to the end mouthful; YES - the garnish is important!
Also - the soup is an emulsion, so water it to the thickness you like. It is thinner than hummus of course but really it's not that much thinner. In Spain you might find it quite thin and served in a glass to sip as an accompaniament. I do that with the leftovers, but first up - in a bowl, at a table, with all the accoutrements there in case you need more.
I'm thinking hot day, you've kept the blinds down, it's dark and hot and you have this cold soup right there, ready. Maybe it's that period between Xmas and New Years. So lovely.
KEEP IN MIND:
This needs at least a 2 hour steep and even better if it's overnight.
Ideally, you're in your dressing gown, before bed in the cool of the night; knowing a very hot day is coming. You'll sleep satisfied that it will be ready for you to pull out of the fridge without much ado tomorrow - it's too hot for breakfast. Just eat lunch. Fan overhead. Icy cold soup down your throat. x
If you can't manage that scene, just remember - you need to make this at least 2 hours before - to give it time to steep and chill. I think the evening before is better. If you have left overs it's good over a couple of days but perhaps add some water if it has become too thick. I have used fresh white sourdough - to have on hand - keep odd slices of bread in the freezer for this occasion. Stale bread is the tradition.
On blending it: I use a Vitamix or Thermomix style blender for this. I am too old and it's too hot for a mortar and pestle, but go ahead if you like to do that - I am in awe of you.
Blanched almonds - you can buy blanched, use slivered or skin them yourself. (bland, put into teatowel and rub). Marcona are recommended, (I adore)but they are more expensive & I think save those for the top of the soup if you have any.
Equipment
Blender, fridge :)
pan and heat to toast the almonds
Ingredients Serves 4 - 6 depending....
200g blanched or Marcona almonds 170 g - see note
750 mls water
1 to 2 medium cloves garlic - more or less depending on how garlicky you like it - keep in mind it's a very subtle soup so you don't want this to over power it
250g fresh or stale sourdough bread (depending on the bread - you may want to remove the crusts if they're super dark or hard), cut into chunks 250g is about a third of a big loaf... depending on the loaf.
salt to taste
2 teaspoons good sherry vinegar, I also put this on the table to top it
2 tablespoons of extra-virgin olive oil, plus more for garnish and for serving (use a really good, rich one for this!)
Grapes, green or red for tossing on the soup - maybe 6 per person - crushed toasted almonds or marcona almonds
HOW TO:
Pop almonds, water and garlic In a blender and blend at high speed until milky; you'll likely need to stop and scrape down sides. Add the cubed bread and blend again - until very smooth. Season with salt, then blend in vinegar and olive oil. It needs to be smoothe so if you are using something like a stick blender and it's not getting there - pass the soup through a fine-mesh strainer or squeeze through some cloth. I've always been fine with my blenders. Even the Bullet worked.
When you are satisfied, transfer soup to your serving bowl or container, cover and refrigerate until very well chilled, at least 2 hours and up to 2 days. I think overnight is perfect - as I said. x
To Serve:
Halve or quarter your grapes and splash some olive oil and salt over them for a couple of minutes while you toast almonds. Or just put these both as is on the table depending on your energy level.
Check the soup. Give it a stir and perhaps thin it out with water. Add salt, and a dash of vinegar if you think it needs it. I put those on the table. Pour into bowls (chilled bowls even). Spoon grape and almond garnish on top and drizzle more olive oil over the top, you know - all artsy and gorgeous.
NOTES :
Olive oil - a very rich green one - you'll taste the oil in this and also want to drizzle it over the top.
Vinegar - it's all about the vinegar, if you can - use a good one - we love (and therefore stockl) this Spanish one - ARVUM
Grapes - green or red taste similar - depending on the colour scheme you're after. Whatever you have available make sure they're nice and cold. I chop them right at the end and splash with sherry vinegar a few minutes before serving.
