Cold garlic almond soup with coriander and lime

A tiny bowl can make a big difference.

chilled garlic almond soupA little goes a long way when it comes to almonds. They’re the most nutrient dense nutty nut. An excellent source of vitamin E (an important antioxidant that neutralizes free radicals in our bodies) and magnesium (which helps us maintain strong bones), as well as a good source of dietary fiber (good for a healthy digestive system and a healthy heart) and protein (important for growing, maintaining and repairing body tissue – hair, nail, skin, bones, teeth). Almonds also give us good amounts of potassium, calcium, phosphorous, iron and monounsaturated fat.

A lot of nutritional bang for a handful of tiny nuts, ey?

chilled garlic almond soupThis soup is best served cold, straight out of the fridge and with no spoons. You heard me, just sip it! Add a bit of lime juice and fresh coriander, dip some croutons in it and enjoy a refreshing treat.

The soup is based on a Spanish version called Sopa de Ajo Blanco (chilled white garlic soup).

chilled garlic almond soup

Cold garlic almond soup with coriander and lime
Author: TalesofaKitchen
Prep time:
Total time:
Serves: 2
  • 1.5 cups almond milk , cold (see notes below)
  • 3 garlic cloves, finely grated
  • sea salt, to taste
  • white pepper, to taste
  • 1 TBSP extra virgin olive oil
  • 1/2 tsp apple cider vinegar
  • Optional: 2 slices of wholemeal bread, diced (for more consistency if you wish)
  • To serve: olive oil, freshly ground black pepper, croutons, lime, fresh coriander
  1. Add all ingredients to a blender and pulse until completely combined.
  2. Taste and season more if needed.
  3. Serve right away with olive oil, croutons, lime juice and black pepper.
  4. If served later, store in the fridge until ready to eat.
If you’d rather make your own almond milk for this soup (I did), add pre-soaked (overnight) almonds to a blender with water and pulse on high speed (or how advised by your blender’s manufacturer) until it turns into milk. It took me just a couple of minutes. The ratio is 1 to 3 – 1 cup almonds to 3 cups water. Strain the milk to separate the almond pulp from the super duper milk and leave it silky smooth (feel free to giggle).


PS. This soup is the last thing my blender made. It died today, with no warning whatsoever. ‘Twas only 8 months old. So young. So terribly disappointing. Am truly not looking forward to the ‘in between’ time until I have it replaced. No blender = no raw cakes. No truffles. No creamy soups. No sorbet. No almond milk. No peanut butter. No magic at all. Sad sad day in our kitchen.


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