Ingredients: Almonds, pine nuts, extra virgin olive oil, sparkling water, garlic, rose petals, croutons, caviar, etc.

Method: Blend the almonds, garlic, olive oil, and sparkling water together into a liquid soup. Prepare colorful toppings to be used when plating.

Scene: A large amount of empty space to create an elegant, serene atmosphere.

This white almond-based cold soup is a traditional Spanish dish. It is particularly thick, with a semi-solid consistency, resembling a gel. Because it does not easily move, vibrant toppings like rose petals and caviar can be placed on the surface without sinking.

Plating Method

①First, pour the white almond soup into the bowl.

②Place the rose petals, croutons, caviar, and almonds decoratively, spacing them out evenly.

③Ensure that the garnishes float on the surface of the soup.

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Frequently Asked Questions

The acidity in gazpacho can sometimes give off a bitterness. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

And of course, serving gazpacho alongside an impressive spread of cured Iberian ham, chorizo, or salchichón is just about as authentic as it gets. [Source: Spanish Gazpacho: The Authentic Andalusian Recipe]

Most likely introduced to the region while it was under Arab rule, the common thread running through traditional style gazpacho preparations is the use of soaked day(s) old bread as a thickening agent.

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