Foods and Wines

Almond and garlic cold soup

Almond and garlic cold soupAlmond and garlic cold soup. Photo by: Toya Legido/©ICEX.

Wine Match by Federico Oldenburg/©ICEX

The best way of creating a harmony with this famous cold soup from Andalusia is with a dry white Muscatel, for example, from Málaga.


4 garlic cloves, peeled
0.875 cup almonds, peeled
0.875 cup white breadcrumbs
1 cup extra virgin olive oil
4.25 cup water
3 tbs wine vinegar
0.875 cup white grapes


Crush the garlic cloves with the pepper and salt, preferably in a mortar, if not in the processor. Soak the breadcrumbs in water, then drain and add with the almonds to the garlic mixture. Continue to crush (or grind). Gradually pour in the olive oil while working and continue until the mixture is fluid and smooth. Gradually add the water until the desired density. Add the vinegar and extra salt if necessary. Chill in the refrigerator.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid


Serve cold with two or three grapes per person

Nutritional Facts

Energy (kcal): 1,019
Energy (kJ): 4,265
Proteins (g) 14.4
Fat (g): 89.7
Carbohydrates (g): 35.5
Vitamin E (mg): 13,2
Phosphorus (mg): 317,1
Magnesium (mg): 150,3

Information provided by: The Spanish Nutrition Foundation (FEN)

Source: Foods and Wines from Spain

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