Cold Almond and Garlic Soup with Figs and Marcona Almonds
Adapted from Jose Andres: Made in Spain, Spanish Dishes for the American Kitchen
- 1-1/2 pounds blanched almonds
- 6 cups of flat mineral or filtered water
- 2 garlic cloves
- 3/4 cup aged sherry vinegar plus 1 tablespoon
- 2-1/2 cup spanish extra-virgin olive oil plus 2 tablespoons
- 3 slices of rustic bread, crusts removed about 2 ounces
- 4 fresh black figs, quartered
- 4 tablespoons roughly chopped spanish Marcona almonds
- 1 tablespoons chopped chives
Step 1: Put blanched almonds into a bowl, cover with mineral water and let soak overnight. Soaking the almonds overnight brings out the natural milk of the almonds.
Step 2: Bring 2 cups of water to boil in a small pot over high heat. Add the garlic and boil for 1 minute, then drain the garlic and cool.
Step 3: Drain the soaked almonds, reserving the soaking liquid.
Step 4: Put drained almonds in a blender or food processor. Add the garlic, reserved soaking liquid, 3/4 cup of the sherry vinegar, 2 1/2 cups of olive oil, and bread. Puree until smooth.
Step 5: Place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Alternatively, if you have a chinois, you can use this to strain your soup (see picture below).
Step 6: Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much of the liquid as possible.
Step 7: Discard the solids. Pour the soup in a pitcher and chill for 30 minutes.
Step 8: To serve, divide the fig pieces and Marcona almonds among soup bowls. Pour in the cold soup, sprinkle with chopped chives, and drizzle with the remaining 1 tablespoon vinegar and 2 tablespoons olive oil.