Chilled almond soup with caperberry migas

Chilled almond soup with caperberry migas
  • Serves icon Serves 4-6
  • Time icon 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!

Nutrition: per serving

Calories
576kcals
Fat
51.7g (5.8g saturated)
Protein
13.4g
Carbohydrates
14g (4.9g sugars)
Fibre
0.6g
Salt
0.2g
Calories
576kcals
Fat
51.7g (5.8g saturated)
Protein
13.4g
Carbohydrates
14g (4.9g sugars)
Fibre
0.6g
Salt
0.2g

For 6

Ingredients

  • 60g crustless, day-old white bread, torn into rough pieces
  • 275g blanched whole almonds
  • 1 garlic clove, chopped
  • 180ml extra-virgin olive oil
  • 3 tbsp sherry vinegar, or to taste
  • 100g seedless white grapes, halved

For the caperberry migas

  • 2 tbsp olive oil, plus extra to serve
  • 25g caperberries
  • 30g panko or dried breadcrumbs
  • 1 small garlic clove, finely chopped
  • Finely grated zest ½ lemon

Method

  1. In a large bowl, soak the bread in 750ml water for around 15 minutes or until the pieces are soggy. Put the softened bread and soaking water in a food processor. Add the almonds, garlic and extra-virgin olive oil, then whizz until smooth. Season with sherry vinegar and salt.
  2. Put the soup in a lidded container and chill until very cold (2-3 hours). It will thicken while chilling, so it’s important to give it the full time. At the same time, put the grapes in a bowl, cover and chill.
  3. Meanwhile, for the migas, heat the oil in a large frying pan over a medium heat, then fry the caperberries until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the breadcrumbs and garlic to the pan and fry for 3-5 minutes or until lightly golden. Return the caperberries to the pan along with the lemon zest. Season with salt if needed, then set aside.
  4. Stir the chilled soup, then taste and season if necessary – if it has thickened too much, thin down with a little cold water and adjust the seasoning. Ladle the soup into bowls, then divide the migas and chilled grapes among them. Drizzle with a little extra olive oil and serve.

delicious. tips

  1. 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.

  2. 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.

Recipe By

José Pizarro

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