Best 3 Spanish Almond Soup Recipes

In the realm of Spanish cuisine, few dishes embody culinary artistry quite like almond soup. Originating from the southeastern region of Andalusia, this delectable soup has captivated taste buds for centuries. With its creamy texture, subtle sweetness, and enchanting aroma, almond soup showcases the harmonious fusion of flavors that Spanish cuisine is renowned for. This article presents a collection of recipes that capture the essence of this traditional dish, offering variations that cater to diverse dietary preferences and culinary skills. From the classic almond soup recipe that embodies Andalusian heritage to vegan and gluten-free adaptations, this culinary journey promises to tantalize your senses and expand your culinary horizons. Whether you're a seasoned chef or a novice cook, these recipes will guide you in creating a symphony of flavors that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

AJO BLANCO RECIPE - CHILLED ALMOND SOUP

Ajo Blanco Recipe - Chilled Almond Soup image

This easy and delicious ajo blanco recipe is the perfect soup for a warm summer day.

Provided by Lauren Aloise

Categories Soup

Time 10m

Number Of Ingredients 10

Ingredients

1 cup blanched Marcona almonds (pre-soaked overnight in water, strained)
2 slices of white bread (dried out overnight and cut into cubes)
1 small clove of garlic (take out the green germ in the middle)
1-2 teaspoons of sherry vinegar (start with one and adjust to taste)
1 apple (peeled and diced (something tart and juicy like a Granny Smith or Pink Lady works well))
Salt to taste
About 1 cup of cold water
Ice cubes (if no time to chill)
About 1/4 cup of extra virgin olive oil
Green grapes (optional)

Steps:

Place the stale bread into the blender and cover with the cold water and vinegar
Add the strained almonds, diced apple, and garlic
Pulse in the blender until smooth
Taste and adjust for salt and vinegar
Add ice if serving immediately (to make sure it's fully chilled)
While blending, slowly add the olive oil
Taste and adjust seasoning
Chill in the fridge if you have time
To serve, top with sliced green grapes

Nutrition Facts : Calories 383.04 kcal, Carbohydrate 20.41 g, Protein 8.89 g, Fat 31.65 g, SaturatedFat 3.3 g, Sodium 138.32 mg, Fiber 5.79 g, Sugar 6.76 g, ServingSize 1 serving

SPANISH ALMOND SOUP

Spanish Almond Soup image

Spanish Almond Soup ~ aka ajo blanco, or white gazpacho, is a cool and creamy chilled soup without a speck of dairy ~ it's wonderfully refreshing!

Provided by Sue Moran

Categories Appetizer Soup

Time 15m

Number Of Ingredients 10

Ingredients

I cup blanched almonds (I used slivered)
1 garlic clove
2 cups cold filtered water
roughly 1 cup cubed fresh bread (crusts removed)
1 Tbsp extra virgin olive oil
1 Tbsp sherry vinegar
salt and pepper to taste
olive oil
mint leaves
toasted almonds

Steps:

Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
Add the bread and puree again until smooth.
Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.

AJO BLANCO (SPANISH ALMOND SOUP)

Ajo Blanco (Spanish Almond Soup) image

Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. This refreshing soup is sometimes called "white gazpacho".

Provided by Caroline Williams

Categories Soup and Stew Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

2oz (60g) bread, 1 or 2 days old, around 1 slice -- approx 3/4 cup once crust removed and diced (weight is without crust)*
1/2 cup cold water, plus more as needed
1 tsp sherry vinegar
1/2 cup blanched almonds (Marcona if possible, approx 80g)
1 small clove garlic
1/2 green apple (ex: Granny Smith), peeled and diced
2 Tbsp extra virgin olive oil
salt to taste, if needed
1 Tbsp olive oil
6 green grapes, cut in half and any seeds removed

Steps:

Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
Add the almonds, garlic and apple and blend until smooth.
Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.

Nutrition Facts : Calories 422 calories, Fat 38 grams fat, ServingSize 1/2 of recipe

Tips:

- For a richer flavor, use homemade chicken or vegetable broth. - If you don't have almond flour, you can make your own by grinding almonds in a food processor until they reach a fine powder. - For a creamier soup, use a blender or immersion blender to puree the soup until smooth. - Serve the soup with a garnish of chopped almonds, parsley, or croutons.

Conclusion:

Spanish almond soup is a delicious and nutritious soup that is perfect for a light lunch or dinner. It is made with simple ingredients and can be easily customized to your liking. Whether you prefer a creamy or brothy soup, or you want to add more vegetables or spices, this recipe is a great starting point. So next time you're looking for a satisfying and flavorful soup, give Spanish almond soup a try.