Ingredients to make White Garlic Almond Soup:
- 200 grams of raw almonds
- 200 grams of village bread, settled, from the day before
- 2 cloves of garlic
- 1 glass of olive oil
- 1 tablespoon of vinegar
- 1 liter of cold water
- Salt
- for the bumps
- 1/4 kilo Muscat grape, peeled and seedless
- either
- 2 melon slices, cut into small cubes
- either
- 1 apple, peeled and cut into small cubes
How to make White Garlic Almond Soup:
- Put a saucepan with water on the fire and when it starts to boil, add the almonds and keep them for 2 or 3 minutes, remove them from the water, peel them and reserve them.
- Soak the breadcrumbs with a little water.
- In a mortar, pestle or dornillo, add the salt and the garlic and mash well with the mace.
- When the garlic is well mashed, add the almonds and continue mashing and stirring until you get a smooth paste.
- Then add the breadcrumbs and continue with the constant mashing, without rest.
- When everything is well mixed, add the oil, very little by little, in a thin trickle, while continuing to mix with the mace, until the oil is incorporated into the dough.
- Then add, also little by little and without ceasing to mash, the vinegar until you get a thick sauce, very similar in appearance to mayonnaise.
- Transfer the pasta to a tureen and add the water, little by little, so that the pasta becomes clearer.
- When the desired texture is achieved, taste for salt and rectify if necessary, then place the soup in the refrigerator until serving time.
