ROTD: Cold Almond Soup

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