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