At Edeli, we love food. Pure and simple.

At Edeli, we love food. Pure and simple.

Glen Elie's Recipe for Chilled Almond Soup
This dish went down so well at tastings at the London Destinations show that I have lost count of how many people have requested the recipe, so without further ado here it is. More delicious recipes using our Spanish extra virgin oils and vinegars will follow.

The beauty of this soup is that it is so simple, wholesome, creamy and refreshing, and all without a hint of dairy in the making of it.

Spanish Almond Soup (serves 4 as a starter)

250g blanched almonds
3 cloves garlic
85g white breadcrumbs
750ml water
2 tbsp Sotolongo Pedro Ximenez 12 year reserve balsamic vinegar
Salt to taste
6 tbsp Castillo de Tabernas Picual extra virgin olive oil
8 Muscatel grapes
Castillo de Tabernas Picual extra virgin olive oil to serve

Finely grind the almonds and garlic in a blender. Add the breadcrumbs, water, balsamic vinegar and salt and blend for 2 minutes until smooth. Slowly add the olive oil, while continuing to blend, until you have a creamy liquid. Refrigerate for at least 1 hour. Serve in individual soup bowls, with a grape or two and a light drizzle of extra virgin olive oil in each one.
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Last Updated on Thursday, 31 July 2008 21:27
 
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