Copyright 2020 Melanie Spiller. All rights reserved.
Cold Fig and Almond Soup (vegan)
MelanieSpiller and Coloratura Consulting
1 ½ pounds blanched almonds6 cups flat mineral water or filtered water2 garlic cloves¼ cup aged sherry vinegar, plus 1 TBLSP2 ½ cups Spanish extra virgin olive oil, plus 2 TBLSP3 slices rustic bread, crusts removed, about 2 ounces4 fresh black figs, quartered (Mission figs are great)4 TBLSP roughly chopped Spanish Marcona almonds (or plain almonds, with the skins removed)1 TBLSP chopped chivesPut the blanched almonds in a bowl, cover with the mineral water, and let soak for 8 hours or overnight. Bring 1 cup of water to a boil in a small pot over high heat. Add the garlic and boil for 1 minute. Drain and cool the garlic. Drain the soaked almonds, reserving the soaking water, and put the nuts into a blender or food processor. Puree until smooth.Add the garlic, reserved soaking liquid, 3.4 cup of the sherry vinegar, 2 ½ cups of the olive oil, and the bread. Puree until smooth. Place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander into the bowl, gather the cheesecloth around the remaining solids and squeeze out as much of the remaining liquid into the bowl. Discard the solids. Pour the soup into a pitcher and chill for 30 minutes. To serve, divide the fig pieces and Marcona almonds among the soup bowls. Pour in the soup, sprinkle with the chopped chives, and drizzle with the remaining sherry vinegar and olive oil.