Lunch today: Almond Soup; all the Clasico coverage has inspired me for some Spanish food!
First toast blanched almonds and then throw in a handful of almonds into the blender; blend until a fine dust. Add in some lightly roasted garlic and a few cubes of white bread (maybe a little parsley or some green chillies – I prefer the chillies) and keep blending! Then add in some water to form a watery paste.
Transfer the mixture to a stove and add more water and some cream (so that thickness is to your taste). Heat up mixture, stir and season with salt, pepper, smoked paprika, and a dash of sherry vinegar (I don’t have any vinegar (other than balsamic) so am using Tabasco and a dash of lemon instead for the acidity). Finish in one of two ways:
1. Fry off some small bread cubes with garlic until everything is golden. Add some salt, pepper, chilli and lemon and sprinkle over soup; or
2. A crouton topped with gremolata (parsley, garlic, and lemon zest)
(Make this a White Gazpacho Soup by serving chilled and adding some diced cucumber. But, its winter… who wants cold soup?!)