Andalusian white soup

Andalusian white soup

New Middle Eastern Food
Mark Roper

There are many garlic soups to be had all around the mediterranean. Some are simple bread soups. Other, more sophisticated versions use a flavourful stock, instead of water, and others still are enriched with egg yolks. Some soups are served hot, others warm or even chilled. One hot day in Seville we ate a delicious version thickened in true Moorish style with almond meal, sharpened with vinegar and served with a sprinkling of currants.


Quantity Ingredient
200g day-old good-quality white bread, crusts removed
150ml milk
150g blanched almonds
3-4 garlic cloves, crushed with 1/2 teaspoon sea salt
120ml olive oil
500-750ml iced water
3 tablespoons sherry vinegar
sea salt and freshly ground black pepper
12 small black grapes, frozen
2 teaspoons pistachio slivers
2 tablespoons currants, soaked in 2 tablespoons dry sherry


  1. Soak the bread in the milk for a few minutes, then squeeze it dry. Place the almonds in a food processor and whiz to a coarse meal. Then add the bread and garlic paste and whiz to a smooth paste. With the motor running, slowly pour in the olive oil, drop by drop, as if making a mayonnaise. When all the oil has been incorporated, add the iced water until the soup is the consistency of pouring cream. Add the vinegar and season with salt and pepper if needed.
  2. Keep the soup chilled until you are ready to serve. You can make it a day ahead if it suits. Vigorously whip it just before serving, and serve chilled on a hot summer’s day, with frozen black grapes, pistachio slivers and sherry-plumped currants.
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