Almond & Picota Cherry soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 60g crustless, day-old white bread, in rough pieces
- 750ml water
- 250g blanched whole almonds
- 1 garlic clove, chopped
- 12 tablespoons extra virgin olive oil
- 3 tablespoons sherry vinegar, or to taste
- sea salt
- 20 Picota cherries, pitted
- 3 sprigs of mint, leaves removed and chopped
Method
- STEP 1Soak the bread in the water for around 15 minutes until the pieces are soggy. Then put the softened bread and the water in a food processor with the almonds, garlic and olive oil and blitz until smooth.
- STEP 2Season to taste with sherry vinegar and crushed sea salt. Transfer to a lidded container and refrigerate until the soup is well chilled; this will take 2âÂÂ3 hours. Chill the cherrries at the same time.
- STEP 3To serve: give the soup a stir and adjust the seasoning if necessary. Ladle into soup bowls (the traditional Spanish bowls with a green glaze inside make this soup look beautiful) and divide the cherries between them.
- STEP 4Drizzle with a little olive oil and finish with a scattering of mint leaves.
