Almond and Pepper Soup
A familiar pairing in many Spanish dishes, sweet peppers and almonds marry exceptionally well.
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 red sweet peppers, chopped
- 6 cloves garlic
- 1 cup (250 mL) chopped white or sweet onion
- 1-1/2 cups (375 mL) blanched almonds
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) smoked paprika
- Pinch cayenne pepper
- 2 tbsp (30 mL) toasted sliced almonds
Preparation
In saucepan, heat oil over medium heat; fry sweet peppers, garlic and onion until peppers are soft, about 12 minutes. Add blanched almonds, salt, coriander, cumin, paprika and cayenne; fry, stirring, for 1 minute.
Add 6 cups/1.5 L water; bring to boil. Reduce heat and simmer, covered, for 60 minutes. In batches in blender, purée; return to pot and reheat. Ladle into individual serving bowls; garnish with toasted sliced almonds.
Makes 6 to 8 servings.
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