Yellow Pepper & Almond Soup
I’m not completely sure when I discovered the classic art of thickening soups with a ground almond paste as they do in Spain, but I am grateful this technique became a part of my repertoire.
In my version, I roast the almonds in the oven rather than frying them in oil as you might see in Spain. I think the roasted flavor is even more intense than the fried version because the nuts toast completely through instead of just the surface. This paste produces a wonderfully aromatic background roasted flavor that pairs exquisitely with the sweetness from the yellow sweet peppers.
I like serving this soup barely warmed through, but it can also be served ice cold or piping hot.
Yield: makes about 6-8 portions.
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