COLD ALMOND SOUP
Make and share this Cold Almond Soup recipe from Food.com.
Provided by Jane Gib
Categories Low Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- soak the almonds in boiling water.
- remove skins.
- in a mortar, pound the garlic and add the almonds 1 by 1, adding at the same time cold water to prevent curdling.
- add a little salt and vinegar.
- add sufficient cold water to this mixture, mixing it in a bowl surrounded by ice cubes.
- Serve ice cold with chopped cucumber and chopped apple.
Nutrition Facts : Calories 152, Fat 7.8, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 19.7, Fiber 4.2, Sugar 10.4, Protein 4.7
AJO BLANCO RECIPE - CHILLED ALMOND SOUP
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
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
ALMOND SOUP (CHILLED)
Make and share this Almond Soup (Chilled) recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer the almonds and stock together for 20 minutes. Squeeze them hard through a clean, unstarched linen towel.
- Heat the oil over a very low heat in a heavy-bottomed pan. Stir in the flour away from the heat. Gradually add the strained almond stock and bring to the boil, stirring continuously to avoid lumping. Season lightly with salt and pepper and cook for a further 10 minutes over a low heat.
- Strain again through a fine sieve and put aside to cool in a bowl. Cover with an oiled paper cut to fit the surface area of the soup. (If you use a buttered paper, the butter will harden when the soup is cold.) When cold, transfer to the refrigerator and chill well.
- Before serving, whip the cream until the whisk leaves an obvious tail which takes a few seconds to subside. Fold the cream into the soup. Garnish with a sprinkling of fresh flaked almonds.
- An alternative and equally good way of making this soup is to put the stock and almonds through the blender. This will give you a slightly thicker soup than the original recipe, so have a little more clear chicken stock chilled and at the ready to thin it down if you so wish. The finished soup should well coat the back of a dessert-spoon-not a wooden spoon, as liquid clings too readily to the wood and is not a good indication of consistency.
Nutrition Facts : Calories 172.7, Fat 13.1, SaturatedFat 5.2, Cholesterol 26.4, Sodium 16.3, Carbohydrate 10.7, Fiber 1.5, Sugar 0.6, Protein 4.3
MOROCCAN CAULIFLOWER AND ALMOND SOUP
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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COLD ALMOND SOUP: THE RECIPE FOR MAZAMORRA CORDOBESA
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- Break up the bread, collect it in a bowl and wet it with 150 ml of water (1). Let it soften and then mash it with a fork.
- Peel the garlic and collect it in the jug of a planetary mixer, then add the almonds (2) and blend until you will have obtained a fine powder.
- Pour in the vinegar and the remaining water and season with salt and pepper (4). Finish with a generous drizzle of oil and blend until you get a soft cream.
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