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Chef Jose Andres‘ Salmorejo
Based on 3 ratings
"In my case the amount of water chef Jose uses was too little, so I ended up slowly adding more until the soup reached the desired consistency. The grapes and almond garnish is optional, but I definitely recommend some kind of (acidic) add-on or add-in (I’ve had it with a scoop of mango sorbet and it was out of this world)."
Difficulty
Easy 👌Preparation
20 min
Baking
0 min
Resting
30 min
Ingredients
2Servings
100 g
blanched almonds
½ clove
garlic
50 g
white bread
60 ml
extra-virgin olive oil
1 tbsp
vinegar
375 ml
water
seedless green grape
crushed roasted almonds
salt to taste
Utensils
blender
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Step 1/ 4
- 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.
Step 2/ 4
- 50 g white bread
- 60 ml extra-virgin olive oil
- 1 tbsp vinegar
- 375 ml water
- salt to taste
- blender
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.
Step 3/ 4
Cool the soup in the refrigerator for at least 30 minutes.
Step 4/ 4
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!
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