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!
This chilled almond and cucumber soup is another great hot-weather option.
- 51.7g (5.8g saturated)
- 14g (4.9g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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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