- 300 gr. ground almonds
- 1/2 clove garlic
- 1 liter cold water
- 1 tablespoon olive oil
- 30 gr. slivers of cured ham
- 100 gr. peeled grapes
- 50 gr. toasted almonds
- Place ground or whole almonds in a bowl of ice water with garlic and ice, and leave to stand overnight, or at least a couple of hours.
- Next morning, blend all the ingredients until a thick cream forms. Season and strain through a Chinois (a conical sieve with an extremely fine mesh).
- Serve as an appetizer and accompany with a few slivers of cured Iberian ham, toasted almonds and peeled grapes. Add a dash of olive oil at the last minute.
Serve this tasty cold soup with a thin crisp toast for a great, refreshing summer appetizer. You can serve with a sweet wine jelly, making sure to burn off the alcohol. This is a typical Malagan dish so we recommend a local white wine made from Alexandria Muscatel – a very aromatic grape with a touch of herbs and minerals from the Axarquia region of Malaga. It’s a delicious dry full-bodied wine, well structured and with a remarkable acidity. For example, Arinyas Seco Blanco Monovarietal from Bodegas Bentomiz of D. O. Málaga.