Cherry & almond soup

Cherry & almond soup

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

Walking around La Brecha market in San Sebastián, I fell in love with a stall where the old farmer lady had the most amazing cherries, sitting next to the onions and tomatoes. They looked so perfect together that I started thinking about how I could combine all of these stunning ingredients into a dish. This is what I came up with, and I think it’s a perfect soup for summertime. Thanks Señora; I will share this recipe with you next time I’m visiting.

Ingredients

Quantity Ingredient
500g cherries
1 small cucumber, peeled and cut into small cubes
1 tomato, cut into small cubes
1 garlic clove, sliced
1 small onion, cut into small cubes
50ml extra-virgin olive oil, plus a splash
30-40ml sherry vinegar
sea salt
freshly ground black pepper
15g toasted flaked almonds

Method

  1. Stone the cherries, cut in half and reserve 100 g.
  2. Combine the remaining cherries with the cucumber, tomato, garlic, onion and olive oil. Cover and keep in the fridge for 3 hours. After this time, place in a food processor, add 30 ml of the vinegar, salt and pepper and blend until smooth. Add extra vinegar to taste.
  3. Serve in small bowls garnished with the reserved cherries, the almonds and a splash of olive oil.
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