Ajoblanco with Moroccan Salad

This refreshing, creamy almond soup is typically served cold, in summer, topped with grapes or melon. I guess I am feeling the sun. :)

Blanched marcona almonds are the classic, but for this take on ajoblanco I used Spanish fried almonds (Almendras Fritas) for a nuttier bite, reminiscent of Moroccan argan. With some respect to season, I’ve prepared the soup at room temperature instead of cold (I think would be good warm, too) and I’ve topped it with a bright garnish of Moroccan salad.

Serves 6

INGREDIENTS:
for the soup
1 cup Almendras Fritas (soaked)
1/3 Stale Baguette (torn into chunks)
3-4 cups Water (adjust for desired thickness)
1.5 tablespoons quality Extra Virgin Olive Oil
1.5 teaspoons Sherry Vinegar
1 clove Garlic (optional)
Salt to taste

for the Moroccan salad
2 Tomatoes, finely diced
1 Persian Cucumber, finely diced
1/2 a Red or Yellow Onion, finely diced
1/4 cup Parsley, finely chopped
Salt to taste
(optional: squeeze of lemon, if the tomatoes need more acidity)

METHOD:

In a bowl, combine the torn bread and the almonds. Cover them with 2 cups of the water and let them soak for at least 2 hours in the fridge. (This softens the fibers and ensures the soup becomes “pure and creamy” rather than gritty.)

Transfer the soaked bread, almonds, and their soaking liquid into a high-speed blender. Add the remaining 1-2 cups of water, sherry vinegar, and salt. Blend on high until completely smooth. (If you haven’t soaked your almonds long enough, blend— wait 5 mins, blend again. Repeat until completely creamy and no gritty texture remains.)

With the blender running on a low speed, slowly stream in the olive oil. (This creates a stable emulsion and gives the soup its characteristic white glow and silken mouthfeel.)

While the soup rests, dice the tomato, cucumber, and onion into uniform, tiny cubes. Toss them with the chopped parsley and a pinch of salt. If lacking acidity, add a squeeze of lemon. (Let the mixture sit for 10 minutes to allow the juices to pool.)

Pour the chilled soup into shallow bowls. Spoon a generous mound of the Moroccan salad directly into the center of each bowl. Drizzle with a few drops of olive oil. Enjoy.