Chef Jose Andres‘ Salmorejo
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- 100 g blanched almonds
- ½ clove garlic
Mix a glass of water, almonds and garlic in a small saucepan and bring to a boil. At this point, discard the water. Add one more glass of water and repeat the operation. Discard the liquid again.
- 50 g white bread
- 60 ml extra-virgin olive oil
- 1 tbsp vinegar
- 375 ml water
- salt to taste
Place the garlic and almonds in the food processor with the other glass of water, bread, olive oil, vinegar and a pinch of salt. Whisk until you get a uniform paste.
Cool the soup in the refrigerator for at least 30 minutes.
As a presentation, put four grapes in each dish of cold soup, with a little olive oil and sprinkle with crushed nuts.
Enjoy your meal!