Chilled almond soup with caperberry migas
- August 2016
- Serves 4-6
- Hands-on time 20 min, plus soaking and 2-3 hours chilling
José Pizarro’s chilled almond soup makes a great vegetarian dinner party starter. The crispy caperberry migas topping adds a layer of texture that really brings the whole dish to life!
- Vegetarian recipes
- 51.7g (5.8g saturated)
- 14g (4.9g sugars)
Make the soup to the end of step 2 up to 12 hours ahead and chill, covered. Make the migas and keep covered at room temperature for up to 2 hours.
Migas is Spanish for crumbs. It’s a traditional dish made with leftover bread and varying ingredients, but here it’s used as a garnish.
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