Cold almond soup, also known as mazamorra cordobesa, is an easy and tasty dish of Andalusian origin, specifically from the city of Cordoba. The main ingredient of mazamorra cordobesa are almonds which, combined with stale bread, garlic and vinegar, create a substantial and nutritious dish. Traditionally served very cold (sometimes even with ice) and garnished with hard-boiled egg wedges and jamon serrano, it is ideal to serve as an appetizer or main course at a standing buffet or a dinner.
How to prepare cold almond soup
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Break up the bread, collect it in a bowl and wet it with 150 ml of water 1. Let it soften and then mash it with a fork.
Break up the bread, collect it in a bowl and wet it with 150 ml of water 1. Let it soften and then mash it with a fork.
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Peel the garlic and collect it in the jug of a planetary mixer, then add the almonds 2 and blend until you will have obtained a fine powder.
Peel the garlic and collect it in the jug of a planetary mixer, then add the almonds 2 and blend until you will have obtained a fine powder.
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Add the soaked and crushed bread to the powders 3.
Add the soaked and crushed bread to the powders 3.
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Pour in the vinegar and the remaining water and season with salt and pepper 4. Finish with a generous drizzle of oil and blend until you get a soft cream.
Pour in the vinegar and the remaining water and season with salt and pepper 4. Finish with a generous drizzle of oil and blend until you get a soft cream.
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Distribute the soup in small single-serving bowls 5 and transfer to the refrigerator until ready to serve.
Distribute the soup in small single-serving bowls 5 and transfer to the refrigerator until ready to serve.
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Shell the eggs and cut them into 4 wedges. Just before serving, put a quarter of an egg on each bowl of mazamorra cordobesa 6.
Shell the eggs and cut them into 4 wedges. Just before serving, put a quarter of an egg on each bowl of mazamorra cordobesa 6.
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Finish with ground pepper 7 and a drizzle of raw oil and serve.
Finish with ground pepper 7 and a drizzle of raw oil and serve.
The consistency of the soup should not be too thick or too liquid; if necessary, correct its density by adding a drop of water.
Preservation
The cold almond soup can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal or covered on the surface with a sheet of transparent film.
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