Garlic and Almond Soup Recipe : Spanish White Gazpacho!

Garlic and Almond Soup

• Author: Karishma Shah
• Recipe Category: Soups
• Cuisine: Spanish

Description: Follow the steps for Garlic and Almond Soup Recipe if you want to balance between something cold and sweet in hot summers and otherwise.. It very essential that soup achieves correct consistency to have its assertive taste!

Garlic and Almond Recipe Ingredients:

• French Bread Loaf – 1 pack large size (cut into 6 equal pieces)
• Almond, Grapes – ¾ cup each (washed)
• Orange – 1 Large (cut 4 slices for garnishing )
• Garlic Cloves – 1 cup – 3 pieces (peel and grate)
• Onion – 1 cup (finely chopped)
• Sherry Wine – 1 tbsp.
• Vinegar – 1 tbsp.
• Salt and Pepper – as per taste – ½ tsp
• Coriander and Mint Leaves – 1/2 cup each
• White Cream – 250 ml
• Olive Oil – 2 large tbsp
• Water – 5 large cups

Note:  Substitute to Sherry can be: Fruit Raspberry Wine, Red Vinegar. Use seedless grapes.

Garlic and Almond Recipe Steps:

Pre-Preparation:

• Take a large bowl of cold water and submerge the bread loaf entirely. Soak the bread properly. Take out after 10 minutes, till then it would have become soft.
• Roast the garlic cloves in the microwave for half hour.

Note: When you buy the bread loaf, check for the crust – it should be trimmed. If not, then trim it yourself. Pre-heat the microwave to 180 degree C (350 degree F).

Preparation:

• In a medium sized saucepan toast the almonds over the low flame for 10-15 minutes. Gently shake the pan and toss the almonds till they become soft and brown.
• Heat oil in a saucepan over a medium flame, sauté onions till they become golden brown and soft. Add the white cream and stir its boiling point. Simmer for 15 minutes and turn off the flame. Crush some roasted garlic into the mixture.
• Take a mixture grinder, fill it with bread loaf pieces and roasted almonds. Both these ingredients must be equal in quantity. Add roasted garlic cloves and process the grinder. Keep the blender jar power on until the puree becomes soft.
• Keep adding olive oil to maintain the smoothness of the puree. Once it is emulsified, transfer the puree from blender jar to the large stainless-steel bowl.
• Mix vinegar and sherry in this bowl and sprinkle salt over the puree. Stir well and let the flavors combine with each other. Cover the bowl and keep it in refrigerator to cool for minimum 4 hours.

Check the soup after 4 hours, if it is chilled enough, then take out from fridge and serve in a bowl. Stir soup once again to blend and whisk the cream paste in it.

Note: Correct the temperature of the refrigerator before keeping the soup to cool.

Additional Information:

• Calories: 190 calories
• Total Time: PT15M
• Serves: 2
• Date Published: 2016-07-19