Miriam’s easy, chilled almond soup makes a refreshing starter and only has 4 ingredients for an authentic Spanish taste
Prep:5 mins
as a starter
200g blanched almonds50ml extra virgin olive oil1 garlic clove (if you like garlic, try with 1 1/2 cloves, but children may find it too strong)1 ½ tbsp red wine vinegar
STEP 1Blend the ingredients together with 350ml water and 1 tsp salt.STEP 2Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
