Ingredients

  • 250 g blanched almonds
  • 2 slices stale bread, crusts removed, cut into small cubes
  • ½ clove garlic
  • 1-2 tbsp wine vinegar
  • ¼ cup olive oil
  • 1 cucumber, peeled and diced
  • 150 g strained yogurt
  • 1 tart apple, peeled and diced
  • Sea salt flakes
  • Freshly ground pepper
  • ½-¾ cup cold water
  • 1-2 ice cubes

For serving:

  • White grapes
  • A few cherries
  • A few salted almonds
  • A few sprouts

Instructions

  1. The night before, place the almonds in a bowl, cover with water, and let them soak overnight in the refrigerator.
  2. The next day, drain the almonds and place them in a blender.
  3. Add the cold water, bread, garlic, vinegar, cucumber, and apple. Blend for a few minutes until you get a smooth, homogeneous mixture.
  4. Taste and adjust the vinegar if needed. Add salt and 1-2 ice cubes, then with the blender running, slowly pour in the olive oil in a thin stream.
  5. Transfer the mixture to a bowl and stir in the yogurt until well combined.
  6. Serve the cold almond soup immediately in wide bowls.
  7. Garnish with halved grapes, salted almonds, cherries, and a few sprouts.
  8. Drizzle with a few drops of olive oil and sprinkle with freshly ground pepper.

Enjoy!

Source: Argiro Barbarigou