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Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing

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.

Prep Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 4 Servings
Course: Soup
Cuisine: Spanish

Ingredients

  • 3/4 cup (3 1/2 ounces, 100 grams) blanched almonds
  • 1 garlic clove
  • 2 thick slices day-old bread soaked in water until soft
  • 1/2 green apple peeled, quartered and chopped
  • 3/4 cup (200 ml) water
  • 1/2 cup scant (100 ml) extra virgin olive oil plus 1 tablespoon extra
  • 1/3 cup (80 ml) sherry vinegar divided
  • 1 teaspoon orange blossom water
  • Pinch sea salt
  • 8 large raw or grilled shrimp peeled, deveined, and tails removed
  • 1 small red chili seeds removed, and diced
  • 1 tablespoon finely chopped cilantro
  • Zest of 1 lemon
Apple and Watercress Dressing:
  • 1 green apple peeled, cored, and finely diced
  • Handful sliced almonds
  • 1 tablespoon Heaped chopped chives
  • Handful watercress leaves picked
  • Drizzle extra virgin olive oil
  • Pinch sea salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Make the dressing by mixing together the apple, almonds, chives, and watercress with enough olive oil to coat and salt to season.
  5. Place the chilled soup in individual bowls, add the shrimp, and finish with the apple and watercress dressing and a drizzle of olive oil.