Spanish cold almond soup with cucumber

Ingredients for 2 servings:

• 100 g almonds
• 50 g white bread, crust removed
• 100 ml almond milk (almond drink)
• e.g. garlic, 1 large or 2 small cloves
• 150 g cucumber(s)
• 50 ml olive oil
• 2 tbsp sherry vinegar or balsamic vinegar, light
• n. B. Ice water, approx. 200 – 300 ml
• some salt and pepper, freshly ground
• e.g. grapes
• n. B. Cucumber(s), diced

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

vegetarian

Pour hot water over the almonds and let them steep. Drain and press them out of the skins. Place the skinned almonds on a piece of kitchen paper and dry. Roast them in a dry pan, stirring frequently, until they begin to brown. Transfer to a plate, let cool, and roughly chop. Place the crustless white bread in a bowl and pour over the almond milk. Peel the garlic, roughly chop it, and add it to the white bread. Peel and roughly dice the cucumber, and add it to the bowl with the almonds, vinegar, and olive oil. Blend everything with a hand blender until smooth, adding enough ice-cold water to reach the desired consistency. Season with salt and pepper and let it steep in the refrigerator. Stir occasionally and before serving, and season to taste with salt, pepper, vinegar, and olive oil. If the soup thickens, add a little more water. Ladle the soup into plates or bowls and serve with halved grapes and/or finely diced cucumber.