Sopa de Pimientos y Almendra
Peppers and Almond Soup
Equipment
- soup pot
- slotted spoon
- Mortar and pestle
- Knife
Ingredients
- 2 tablespoons olive oil
- ¼ pound blanched almonds about ⅔ cup
- 2 thin slices long-loaf baguette bread, crust removed
- 2 garlic cloves finely chopped
- ½ medium red bell pepper coarsely chopped (about ⅓ cup)
- ½ medium green bell pepper coarsely chopped (about ⅓ cup)
- ½ medium onion about ⅓ cup
- 1 teaspoon ground paprika such as Spanish smoked
- Kosher or sea salt to taste
- Water to cover
Instructions
- Heat the olive oil in a soup pot over medium heat.
- Add the blanched almonds and cook, stirring, until golden, about 3 minutes.
- Transfer the almonds with a slotted spoon to a mortar.
- Add the bread and garlic to the pot and cook, turning the bread once and stirring the garlic, until golden, 2 to 3 minutes.
- Transfer to the mortar and mash all the ingredients together.
- Increase the heat to medium-high.
- Add the coarsely chopped red and green bell peppers and the onion to the pot and cook, stirring, until tender, about 3 minutes.
- Stir in the ground paprika, then transfer the vegetables to the mortar.
- Mash until well blended.
- Add the mashed mixture from the mortar back to the pot and add enough water to cover the mixture.
- Season with more paprika, if necessary, and salt to taste.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35 minutes or until fragrant and well-flavored.
- Serve hot.
Notes & Wine Advice
Vegan (if vegetable broth or water is used)
Wine Advice:
Pair with a light, dry white wine such as Albariño or a Verdejo.Nutrition values
Calories: 180 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 14 g | Sugar: 2 g