Ingredients Jump to Instructions ↓

  1. 3 Round day-old rustic bread loaf,

  2. 1"-thk

  3. 2 cups 474ml Ice water - divided

  4. 2 Garlic cloves - crushed

  5. 1 cup 93g / 3 1/3oz Whole blanched almonds - ground

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/3 cup 78ml Olive oil - plus

  8. 2 tablespoons 30ml Olive oil* - divided

  9. 1 1/2 tablespoons 22ml Aged sherry vinegar - or to taste

  10. 2 cups 474ml Baby lettuces of different colors

  11. 1 cup 237ml Edible flower petals

  12. 3 Fresh black mission figs - quartered

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Use a light, fruity olive oil, preferably Andalusian. Andalusian olive oil is available online from or Do not use a peppery oil, such as Tuscan. Remove the crusts from the bread slices and tear two of the slices into bits. Soak in one-half cup of ice water for 5 to 10 minutes, then drain in a small sieve, pressing to squeeze out as much liquid as possible. Crumble into a blender. Add the garlic, almonds, salt and one-half cup or more of the water to the blender, and blend to form a paste. With the blender running at the highest speed, drizzle one-third cup of the olive oil through the feed tube to emulsify. Scrape the mixture into a mixing bowl. Whisk in the vinegar and the remaining 1 cup of water. The consistency should be that of very thick cream or very thin mayonnaise. Add a little more vinegar and/or salt to taste, if desired. Chill the soup for at least 2 hours so the flavors develop. For the garnish, cut the remaining slice of bread into quarter-inch cubes. Heat the remaining olive oil in a skillet, and cook the bread cubes to form golden brown croutons. Drain on paper towels and set aside. Place the soup in a glass pitcher. Pile a small heap of the lettuce in the middle of a soup plate and top with flower petals, 2 fig quarters and some croutons. To serve, bring the pitcher to the table and pour the soup around the lettuce and figs in each bowl. This recipe yields 6 servings. Each serving: 373 calories; 7 grams protein; 23 grams carbohydrates; 4 grams fiber; 30 grams fat; 3 grams saturated fat; 0 cholesterol; 329 mg. sodium.


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