Spanish Green Pepper and Almond Soup Recipe
A lightly creamy, pale green soup made from roasted peppers and ground almonds is Spain’s answer to delicate vegetable cream soups. In Andalusia, similar chilled soups are eaten in summer, but this version is served hot, so it’s perfect for cooler days. It tastes a bit like a mix of pepper cream soup and a delicate almond sauce.
This soup combines the sweetness of roasted green peppers with the richness of almonds and bread, inspired by traditional Andalusian white gazpachos but served hot. It’s simple, comforting and slightly unusual in flavor, making it a great alternative to classic vegetable cream soups.
Chef's tips
Roast the peppers until the skin is really blistered and dark in spots—this adds depth and a gentle smokiness to the soup. If your blender isn’t very powerful, blend the soup in batches and for a bit longer to get a silky texture. You can also strain it through a fine sieve for an extra-smooth result.
How to serve
Serve in warmed bowls, topped with chopped parsley and a drizzle of good olive oil. Add a few toasted almond flakes or small homemade croutons for crunch. It works well as a light lunch with bread or as an elegant starter for a dinner with Spanish-inspired dishes.
Ingredients
- bell pepper green, medium-sized - 4 pieces
- onion medium - 1 piece
- garlic - 3 cloves
- blanched almonds skinless, whole or flaked - 60 g
- vegetable stock homemade or from a good-quality stock cube - 800 ml
- olive oil preferably extra virgin - 3 tablespoons
- wheat bread white, crust removed, preferably stale - 40 g
- salt to taste
- black pepper freshly ground, to taste
- white wine vinegar or sherry vinegar, to taste - 1 tablespoon
- 30% cream optional, for extra creaminess - 50 ml
- parsley chopped, for serving - 2 tablespoons
Preparation
- Wash and dry the peppers, cut them in half and remove the seeds and membranes. Place them cut side down on a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil and roast for 15–20 minutes at 220°C, until the skin darkens in places and black spots appear.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes so the skin softens. Then peel off the skin with your fingers or a knife and cut the flesh into strips.
- Peel the onion and dice it. Peel the garlic and chop it finely. Cut the bread into small cubes.
- Heat 2 tablespoons of olive oil in a large frying pan or pot over medium heat. Add the onion and fry for 4–5 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the garlic and bread and fry for another 2–3 minutes, until the bread is lightly toasted and the garlic becomes very fragrant but does not brown.
- Add the almonds and fry for 2 more minutes, stirring, until they are lightly golden. Be careful not to burn them or the soup will taste bitter.
- Add the roasted peppers to the pot and pour in the vegetable stock. Bring to a gentle boil, reduce the heat and cook for 10 minutes with the lid on.
- Remove the pot from the heat. Blend the soup with a blender until smooth and creamy, starting with short pulses, until there are no lumps of bread or almonds.
- Add the wine vinegar and season with salt and pepper. If using cream, pour it in now and gently reheat the soup without bringing it to a boil.
- Serve the soup hot, sprinkled with chopped parsley. You can add a few drops of olive oil on top of each portion.
Storage
Zupę przechowuj w szczelnie zamkniętym pojemniku w lodówce i podgrzewaj na małym ogniu, mieszając. Możesz ją zamrozić do 2 miesięcy; po rozmrożeniu ponownie zmiksuj, jeśli się rozwarstwi.
