This is an adaptation of the traditional Spanish garlic soup. I found the recipe in the book ‘Super foods Super fast’ and surprisingly it was vegan. But still I made a few changes. This soup is garnished with grapes, but I added way more and it was delightful. You should give it a try because its so easy to make!
-100gr blanched almonds
-2 wholewheat toast bread slices
-1 tbsp olive oil
-4 garlic cloves
-200ml cold water
-1 lemon
-salt and pepper to taste
-some seedless fresh grapes
Soak the bread in water. Grind the almonds in a coffee grinder until they are powdered. Toss them in a blender, add garlic, and pulse. Add the bread [after you squeeze out the water] tearing small pieces[dont put the whole bread at once because it will not dissolve well] Pulse again. Add olive oil and cold water and lemon juice and blend until combined. Serve in cups and toss in some grapes.
Raw garlic is very spicy so if you cant handle the heat I advise you to crush the garlic and saute it with a splash of oil before you add it to the blender.
This makes either one big serving or two small ones for a starter soup. The soup is served at room temperature but you an totally heat it i you want!
