Summer Chilled Almond Soup

Serves 4
Time 25 minutes


½ cup almonds, toasted
2 cups spelt or sourdough bread, cut into 1cm cubes
½ tsp. good quality salt, or to taste
½ bunch flat-leaf parsley, finely chopped
1 garlic cloves, roughly crushed
¼ tsp. saffron threads
3 cups vegetable stock or miso stock (1tbsp. miso in 1 cup water)
1 tsp. apple cider vinegar


In a food processor all the almond, bread cubes, parsley, salt, garlic, and saffron and blend till smooth.

Pour into a large bowl and gently mix through the stock and vinegar.

Serve into bowls and drizzle with extra virgin olive oil.