Supa rece de migdale si capsuni. Sa inceapa vara./Chilled almond and strawberry soup. Let summer begin.

Astazi a fost prima zi relativ calduroasa in Bucuresti dupa ceva timp de ploi, frig si deprimare pe motive meteo. Asa de tare m-am bucurat ca n-a mai plouat incat m-am gandit sa anticipez vara ce va sa vina si sa o astept, pregatita, cu o supa rece de migdale si capsuni. Stiu, spre deosebire de spanioli, noi nu prea suntem obisnuiti sa mancam supe reci vara, caci ce-i aia. Va spun eu: e o mare chestie care se face dubios de repede si care ii ingenuncheaza si pe cei mai mofturosi, in caz ca aveti asa ceva in jurul mesei sau prin alte acareturi. Jur pe rosu, iubi a mancat tot castronul, iar asta nu-i lucru marunt.

Dupa cum vedeti, talentatul meu nu numai ca a mancat tot, dar a ajutat si la decor, introducand prezenta lui calduroasa in mesajul meu pentru voi. Cred ca are veleitati de mica vedeta…

Supa rece de migdale si capsuni

Supa rece de migdale si capsuni

Ingrediente

  • 120 g migdale decojite
  • 120 g paine alba (in cazul meu o felie mare si groasa din painea facuta de mine)
  • 2 catei de usturoi
  • zeama de la 1/2 lamaie mica
  • 5 linguri de ulei de masline
  • 3 cani de apa
  • sare si piper dupa gust
  • 1/2 cana capsuni proaspete
  • menta pentru decorat

Metoda

  1. Intr-un castron rupem felia de paine in bucati mari si turnam peste ea trei sferturi de cana de apa. Lasam sa se inmoaie.
  2. In blender mixam migdalele cu usturoiul maruntit pana obtinem o pudra foarte fina. Cand zic fina, zic faina. E important.
  3. Adaugam amestecul de paine si apa si mai mixam putin pana obtinem o pasta de consistenta unui humus gros. Adaugam zeama de lamaie si incepem sa turnam uleiul de masline, lingura cu lingura, obtinand o pasta fina.
  4. La final, adaugam restul de apa, sarea si piperul si mai mixam o tura pana obtinem o supa fina si laptoasa.
  5. Spalam bine capsunile, le taiem in jumatate, le adaugam in supa impreuna cu putina menta si suntem gata de mancat!
http://www.andie.ro/2012/06/07/supa-rece-de-migdale-si-capsuni-sa-inceapa-vara/

Mai aruncam si cativa fulgi de migdale and we’re ready to go!

Nu-i asa ca nu v-ati fi gandit niciodata ca din ceva atat de simplu poate sa iasa ceva atat de senzational? Ca sa nu va mai povestesc ca pasta fina obtinuta pana la adaugarea apei poate lejer sa se transforme intr-un humus vegan de mama-mama! Caci da – supa noastra e DE POST, vegana, cum vreti voi sa-i ziceti! O minune pentru corpul nostru! Si da, e o supa sarata, adica nu o mancam la desert, ne-am inteles?

Si uite-asa incep eu seria postarilor vegetariene pentru Dulce Romanie, provocarea lunii Iunie, pe care o gazduiesc cu atata drag si fericire pe blog.

Love and almonds!

My dear friends, today we had the first day of true summer in Bucharest, after a loooong period of rain, rain, rain. I was so happy to greet Ms. Summer that I decided to welcome her with a fancy bowl of chilled Spanish almond and strawberry soup. It was so delightful, light and breezy! We ended up loving it and decided that this recipe is a keeper. To be honest, the thing I liked most about it was that it was ready in under 20 minutes. Yeah, that’s right: under 20 minutes.

Chilled almond and strawberry soup

Total Time: 20 minutes

Chilled almond and strawberry soup

Ingrediente

  • 120 g blanched almonds
  • 120 g white bread
  • 2 garlic cloves
  • juice of half small lemon
  • 5 tbs olive oil
  • 3 cups cold water
  • salt and pepper to taste
  • 1/2 cup fresh strawberries
  • mint and almond flakes to decorate

Metoda

  1. In a large bowl break the bread and pour 3/4 cup water over it. Let the bread absorb the liquid.
  2. In a blender mix the almonds and chopped garlic until a very fine flower is obtained. And I mean really fine.
  3. Add in the bread mixture and blend some more until the mixture ressembles a thick humms. Add, one by one, the lemon juice and each tablespoon of olive oil.
  4. In the end, throw in the salt and pepper and the rest of the water and blend until you get a creamy, light soup. If you feel that it's too thick, feel free to add more water.
  5. Place in the fridge for a couple of hours, to have a nice chilled soup.
  6. When serving, decorate with chopped fresh strawberries, mint and almond flakes.
http://www.andie.ro/2012/06/07/supa-rece-de-migdale-si-capsuni-sa-inceapa-vara/

The best part about this soup is that it’s also vegan and has enormous benefits for our health..

I decided to take this soup to the Soup Kitchen’s Monthly Blogger Event, which is all about potlucks and soups :)

The Soup Kitchen, The Soup Kitchen Badge

Love and almonds!