Main content starts here, tab to start navigating

Almond Soup

a close up of a plate of food

Photo: Ajna Jai / Contributor 

Many years ago, I enjoyed a delicious chilled almond soup, ajoblanco, native to Spain, at a wonderful restaurant called Feast in Houston. The dish was garnished with a drizzle of good olive oil, sliced grapes and was delicious to the last spoonful. Feast was one of my favorite restaurants to pop into, knowing the chefs there would always surprise me with something new.

Ajoblanco is often called white gazpacho and predates its more popular tomato version, since tomatoes did not arrive in Spain until the time of Columbus. The classic version is made with slices of white bread pureed with almonds. Preferring my bread warm, grainy, toasted and slathered in butter, I use plain white rice as the thickener here. The quality of rice will not matter, as it will all get pureed in the end. The addition of aromatic cardamom to the base balanced the garlic, and a pop of mustard seeds and kari leaves was the final flourish. If you can find Spanish Marcona almonds, the soup will be even more delicious.

Read More  |  Recipe: India1948