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
- The night before, place the almonds in a bowl, cover with water, and let them soak overnight in the refrigerator.
- The next day, drain the almonds and place them in a blender.
- Add the cold water, bread, garlic, vinegar, cucumber, and apple. Blend for a few minutes until you get a smooth, homogeneous mixture.
- 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.
- Transfer the mixture to a bowl and stir in the yogurt until well combined.
- Serve the cold almond soup immediately in wide bowls.
- Garnish with halved grapes, salted almonds, cherries, and a few sprouts.
- Drizzle with a few drops of olive oil and sprinkle with freshly ground pepper.
Enjoy!
Source: Argiro Barbarigou
