ALMOND GARLIC SOUP AND GAZPACHO WITH OLIVES FROM SPAIN

INGREDIENTS

Almond and Garlic Soup

  • 15 pcs (50 g) Black OLIVES FROM SPAIN
  • 200 g Raw almonds
  • 10 pcs White bread (slices)
  • 6 tsp Extra virgin olive oil
  • 1 pc Garlic clove
  • ½ l Water
  • 6 tsp Red wine vinegar
  • Salt to taste

Gazpacho

  • 15 pcs (50 g) Green OLIVES FROM SPAIN
  • 1 kg Ripe tomatoes
  • 5 pcs White bread (slices)
  • 1 pc Green pepper
  • 1 pc Cucumber
  • 6 tsp Extra virgin olive oil
  • 1 pc Garlic clove
  • 2 tsp Red wine vinegar
  • ½ cup Water
  • Salt to taste

Preparation time:

25 minutes

Level of difficulty:

Medium

Serves:

4 portions

PREPARATION

Almond and Garlic Soup

  1. Soak crusted bread in water.
  2. Blend the bread, the almonds, the garlic, the extra virgin olive oil and the vinegar to creamy texture.
  3. Thinly slice black Olives from Spain and add to the soup.

Gazpacho

  1. Soak crust bread in water.
  2. Chop all the ingredients and blend them until smooth consistency.
  3. Add bread and extra virgin olive oil to mixture.
  4. Slice green Olives from Spain and add to the soup.