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Cream of almond soup

Gioconda Scott from Gioconda Scott's Paradise Kitchen
For a summer starter with a difference try Gioconda Scott's Spanish-inspired quick and easy almond soup

Cream of almond soup

Method

1. Place the almonds, together with their soaking liquid, onion, hard-boiled egg, garlic, apple and olive oil in a food processor.

2. Blend until smooth and season with salt.

3. Add the bread and blend until well-mixed.

4. Strain the mixture through a sieve and add chilled water to thin the soup, if desired.

5. Serve garnished with parsley oil and jamon Serrano.

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Serves: 4

Prep: 20 min, plus 1 hr soaking

Ingredients
200g shelled white almonds, soaked in just enough water to cover the almonds for 1 hour
1 onion, quartered
1 egg, hard-boiled and shelled
5 garlic cloves, chopped
1 apple, cored and chopped
100ml extra virgin olive oil
Salt
1 small baguette, sliced, crusts trimmed