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Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing in a white bowl.
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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 from the cookbook, East/West, written by Shane Delia.
Course Soup
Cuisine Spanish
Keyword almond, apple, orange blossom water, seafood, shrimp, soup, watercress
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time: 2 hours 30 minutes
Total Time 2 hours 45 minutes
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.