A tiny bowl can make a big difference.
A 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?
This 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).
- 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
- Add all ingredients to a blender and pulse until completely combined.
- Taste and season more if needed.
- Serve right away with olive oil, croutons, lime juice and black pepper.
- If served later, store in the fridge until ready to eat.
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.