Dr Rupy’s Almond Salmorejo
Who says soup is just for the colder months? Inspired by the Spanish chilled soup, salmorejo, Dr Rupy's nutritious recipe is packed with almonds, tomato and roasted peppers. If you love to order gazpacho from your favourite Spanish restaurant, you'll love this recipe.
From the book
Fats have been unfairly demonised for decades as being the sole culprit causing heart attacks, strokes and obesity. In fact, quality fats from nuts, seeds, cold-pressed oils, and even some aged cheeses, are fantastic for our health and we should be embracing them. They’re rich sources of magnesium, vitamin E and fibre, which are important for a multitude of health goals including better skin, hair and hormones. This cooling summery Spanish staple is packed with quality fats from the almonds, beautiful sweet tomatoes and roasted peppers and gives little hits of acidity from the vinegar and garlic.
|3 tbsp||extra virgin olive oil|
|60g||blanched almonds, roughly sliced|
|50g||sourdough bread, roughly torn into chunks|
|160g||roasted red peppers from a jar, drained|
|1||garlic clove, peeled|
|1 tbsp||sherry vinegar|
You will need: a blender.
Prep time: 15 minutes, plus chilling. Cook time: 5 minutes.
Heat the oil in a small frying pan over a medium heat, add the almonds and fry gently for about 4 minutes, until golden.
Remove from the heat, tip the almonds and oil into a small bowl and set aside to cool.
Meanwhile, put the bread into a blender, pour over the cold water and leave to stand for 10 minutes.
Cut a small cross in the skin of each tomato, tip into a bowl and pour over enough boiling water to just cover. Leave to stand for 2 minutes, then drain and run under cold water for a minute; the skins should slip away easily. Squeeze the tomatoes over a bowl to collect the seeds (these can be discarded) then tip the flesh into the blender with the soaked bread.
Add the roasted peppers, garlic, sherry vinegar and a pinch of salt and pepper.
Spoon in most of the almonds and oil, saving a little for garnish, then blend on a high speed until completely smooth. Transfer to the fridge for at least an hour to chill, then pour into bowls and top with the reserved almonds and a drizzle of olive oil.
Note: You will need to make this soup at least an hour before serving. However, it will keep in the fridge for up to 3 days when stored in an airtight container.