Sopa de Pimientos y Almendra

Peppers and Almond Soup
Portions:6
Preparation Time: 45 minutes
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Equipment

  • slotted spoon
  • Mortar and pestle
  • knife
  • Cutting board

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 / Tips / 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.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 14 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.6 mg
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Course Soup / Starters
Cuisine Spain
Diets Vegan / Vegetarian