Almond Soup, cold
Almond Soup, cold. (From Burgos, Spain)
Peel 400 grams (aprox. 1 lb.) of almonds, process and sprinkle with some
cold water. Put in a bowl with 1 and 1/2 liter water and leave there 3
hours. Then strain the water pressing the almonds well. Put almonds in a
pot with a cinnamon stick, ground rind from 1 lemon, and 80 grams butter.
Put on the fire until it boils, salt and pepper to taste. Let cool.
Cut 1/2 lb bread in very thin slices, put in oven until golden, put in the
bottom of a soup tureen, cover with the almond soup and serve.
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