Chilled Almond Soup

Ross Burden's classic Spanish recipe for a cold almond soup makes a perfect starter for a hot summer's day
By Ross Burden
Chilled Almond Soup
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes plus chilling time
  • Effort: easy



  • 250 g stale white bread
  • 2 clove garlic, peeled
  • 50 ml olive oil
  • pinch of salt
  • 30 ml sherry vinegar
  • 100 g ground almonds
  • 600 ml cold water
  • 250 g white grapes, halved and seeded


1. Sprinkle the bread with water, then squeeze dry.

2. Place the bread, garlic, olive oil and a pinch of salt in a food processor. Add the sherry vinegar, ground almonds and 150ml of cold water.

3. Blend the bread mixture until smooth. Slowly mix in the remaining water to make a smooth soup.

4. Cover and chill until cold. Pour into 4 soup plates and top with halved grapes and ice cubes. Serve.

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