Almond & Picota Cherry soup
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Almond & Picota Cherry soup

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Serves 4

An almond gazpacho, a cold soup, that tastes wonderful with cherries

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  • 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


    1. Soak 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.
    2. Season 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 2–3 hours. Chill the cherrries at the same time.
    3. To 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.
    4. Drizzle with a little olive oil and finish with a scattering of mint leaves.

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