Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing
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Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing
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A recipe for Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing! This refreshing soup is perfect for cooling down on a warm day.
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Ingredients
- 3/4 cup almonds blanched, 3 1/2 oz (100 g
- 1 garlic clove
- 2 bread soaked in water until soft, thick slices, day-old
- 1/2 green apple peeled, quartered and chopped
- 3/4 cup water 200 ml
- 1/2 cup extra virgin olive oil plus 1 tablespoon extra, scant 100 ml
- 1/3 cup sherry vinegar divided, 80 ml
- 1 teaspoon orange blossom water
- Pinch salt sea salt
- 8 Shrimp peeled, deveined, and tails removed, large, raw or grilled
- 1 red chili seeds removed, and diced, small
- 1 tablespoon cilantro finely chopped
- lemon zest of 1
Apple and Watercress Dressing:
- 1 green apple peeled, cored, and finely diced
- almonds handful, sliced
- 1 tablespoon chives heaped, chopped
- watercress leaves picked, handful
- extra virgin olive oil drizzle
- Pinch salt sea salt
Instructions
- Put the almonds, garlic, bread, and apple in a food processor and whiz until a paste is formed. With the machine running, slowly add a generous 3/4 cup (200 ml) of water, then add the olive oil and 1 1/2 tablespoons of sherry vinegar.
- Next, add the orange blossom water, adjusting to taste if necessary. Season with salt, then pour into a jug and refrigerate for 2 hours to chill.
- Finely chop the shrimp and mix in a bowl with the chili, cilantro, lemon zest, salt to taste, and the remaining vinegar. Drizzle with olive oil. Cover and refrigerate for 30 minutes to cure.
- Make the dressing by mixing together the apple, almonds, chives, and watercress with enough olive oil to coat and salt to season.
- Place the chilled soup in individual bowls, add the shrimp, and finish with the apple and watercress dressing and a drizzle of olive oil.
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