• Soup on Sunday: Cold Marcona Almond Soup with Figs

    by  • 16 Oct ’11 • profile • 6 Comments

    This soup is perfect for a special occasion, especially since Marcona almonds are more expensive than the conventional almonds that you find on supermarket shelves in the US and the UK. Marcona almonds are shorter and rounder than other varieties. They have a sweeter taste, and their texture is uniquely soft. Marcona almonds are light colored with a shriveled, sun-dried look. Quite simply—they are the best!

    1 1/2 pounds raw Spanish Marcona almonds
    6 cups flat mineral water
    3 garlic cloves
    3/4 cup aged sherry vinegar, plus 1 tablespoon
    2 cups Spanish extra virgin olive oil, plus 2 tablespoons
    3 slices of rustic bread, crusts removed, about 2 ounces
    4 fresh black figs, quartered
    4 tablespoons roughly chopped  Spanish Marcona almonds
    1 tablespoon chopped chives

    Place the blanched almonds into a bowl, cover with the mineral water, and let soak overnight.

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for 1 minute, then drain the garlic and cool. Drain the soaked almonds, reserving the soaking liquid, and put them in a blender or food processor.

    Add the garlic, reserved soaking liquid, 3/4 cup of the sherry vinegar, 2 cups of the olive oil, and bread, and purée until smooth. Place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much of the liquid as possible. Discard the solids.

    Pour the soup into a pitcher and chill for 30 minutes. To serve, divide the fig pieces and Marcona almonds among soup bowls. Pour in the cold soup, sprinkle with chopped chives, and drizzle with the remaining tablespoon of vinegar and 2 tablespoons olive oil.

    Photo Credit: Hungry Canuck

    6 Responses to Soup on Sunday: Cold Marcona Almond Soup with Figs

    1. Pingback: Soup on Sunday: Cold Marcona Almond Soup with Figs | Shelterholic Now

    2. 16 Oct ’11 at 3:10 pm

      This sounds so delish and very very special Ronda!! Yum!
      Oh I have a designer pillow Giveaway I hope you will join!

      Art by Karena

      • 17 Oct ’11 at 12:12 am

        Sounds yummy! I’m not an accomplished cook, but I’ll have to try this one.

    3. hiltonsister
      17 Oct ’11 at 1:00 am

      Thanks for the introduction to Marcona almonds. Sounds and looks delicious, If I can’t find Marconas here (Tasmania) do you think common almonds would be OK? Fresh ones are pretty soft, non? Perhaps a teaspoon of meadow honey to compensate for any lack of sweetness in the almonds?
      Looks beautiful in that china. Is it dear old Johnson “Willow Pattern”?

      • allthebest
        17 Oct ’11 at 6:56 am

        Yes! I think that would work. Especially if you have fresh ones that are pretty soft. Let me know how it turns out. xo

    4. 21 Oct ’11 at 8:07 pm

      You can get the Spanish style Almonds in the Whole Foods Markets by the specialty cheeses….


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