Portions : 4 to 6 as a starter
Preparation : 20 minutes + 30 minutes in fridge
Cooking : None
Ingredients :
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4 corn on the cob, kernels removed
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3/4 cup guara or Marcona almonds
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2 cups (720ml) ice cold water
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1 to 2 medium cloves garlic
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About 3 cups, fresh, rustic bread
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1 1/2 teaspoons (7ml) sherry vinegar, plus more if desired
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3 tbsp tablespoons (22ml) extra-virgin olive oil, plus more for garnish and for serving
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1 tsp kosher salt
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Freshly cracked black pepper
Garnish :
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Corn kernels, chopped jalapeno or shishito peppers and thinly sliced fresh mint leaves
Steps :
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Using a high intensity blender (Vitamix or Blendtec), mix together the corn, almonds, and water. We want a thick paste. Add the garlic, bread, salt, sherry vinegar and olive oil. Blend until smooth and set aside in the fridge
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Assemble the garnish by mixing the corn kernels and chopped peppers, in a small bowl. Place at the bottom of a bowl and slowly pour the soup on top. Drizzle your best extra virgin olive oil and some fresh mint. SO good.