Spanish FEAST
Jul 01, 2020
3 minutes
RECIPES, STYLING AND PHOTOGRAPHY BY NICO GHIRLANDO
Entrante
Chilled almond soup with paprika oil, pickled shallot and cucumber
• 250g unblanched almonds
• 250ml olive oil
• 4 cloves of garlic
• 1 tbsp sherry vinegar
• 300ml very cold water
• Sea salt
FOR THE PAPRIKA OIL
• 1 tbsp paprika
• 4 tbsp olive oil
FOR THE SHALLOT PICKLE
• 1 red banana shallot, peeled and sliced into thin rings (or a red onion)
• 2 tbsp fresh coriander, chopped• • • •
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