Perusing an old Gourmet Magazine from 2003, I found this recipe for Spanish Almond Soup. It was a January edition and featured cozy meals to be enjoyed in winter, but I made it in the heat of an Orlando summer and served it for lunch! I occurred to me that the soup would work well chilled next time.

I made a few changes, but not many. The original recipe called for 2 cups of chicken broth and 2 cups of water. I opted for 4 cups of chicken broth. It also suggested placing the ingredients in a blender and it occurred to me that my immersion blender was post 2003, so I modified that bit of the recipe. I also substituted balsamic vinegar for their suggestion of Sherry vinegar simply because I was out of sherry vinegar, and it worked well. Next time I will try it with sherry vinegar as it is Spanish rather than Italian.

You don’t have to go to the trouble of blanching almonds. Simply buy “Blanched Almonds” or better yet, use Blanched Marcona Almonds, from Spain, as I did.

For the bread cubes you can use part of a baguette that is a day or two old as it will be easier to cut into cubes. I first cut 1/2 inch slices and then went from there cutting them vertically and horizontally…no big deal.

Ingredients:

1. 4 cups chicken broth, unsalted
2. 2 tablespoons extra-virgin olive oil
3. ½ cup blanched almonds (3 oz)
4. 2 cups ½ inch bread cubes (from a baguette)
5. 2 tablespoons chopped parsley
6. 2 large garlic cloves, finely chopped
7. ¼ teaspoon coarsely crumbled saffron threads
8. ½-1 teaspoons salt
9. 1 teaspoon balsamic or sherry vinegar

Directions:

1. Put the chicken broth in a 2-3 quart pot and heat over medium heat. Meanwhile,
2. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté the almonds stirring constantly until golden brown, about 3-4 minutes.
3. Using a slotted spoon, transfer the almonds to the pot with the chicken broth.
4. Lower the temperature of the skillet to medium and 
5. Add the bread cubes, the parsley, the garlic and the saffron to it.
6. Cook, stirring constantly, for about 2 minutes until the bread cubes are golden.
7. Using the slotted spoon, remove about a fourth of the bread cubes and transfer the remainder to the pot with the chicken broth and almonds.
8. Simmer the soup for about 5 minutes.
9. Remove from heat and using an immersible blender, purée the mixture until smooth.
10. Add salt and balsamic vinegar, taste, and correct the seasoning.
11. Serve the soup topped with the reserved croutons.