Almond and garlic soup and gazpacho with olives from Spain

Recipes-Olives from spain
INGREDIENTS
    ALMOND AND GARLIC SOUP
  • 15 pcs (50 g) Black OLIVES FROM SPAIN
  • 200 g Raw almonds
  • 10 pcs White bread (slices)
  • 6 tsp Extra virgin olive oil
  • 1 pc Garlic clove
  • ½ l Water
  • 6 tsp Red wine vinegar
  • Salt to taste

    • GAZPACHO
  • 15 pcs (50 g) Green OLIVES FROM SPAIN
  • 1 kg Ripe tomatoes
  • 5 pcs White bread (slices)
  • 1 pc Green pepper
  • 1 pc Cucumber
  • 6 tsp Extra virgin olive oil
  • 1 pc Garlic clove
  • 2 tsp Red wine vinegar
  • ½ cup Water
  • Salt to taste
Preparation time:
25 minutes
Serves:
4 portions
Level of difficulty:
Medium
PREPARATION
  • ALMOND AND GARLIC SOUP
  • Soak crusted bread in water.
  • Blend the bread, the almonds, the garlic, the extra virgin olive oil and the vinegar to creamy texture.
  • Thinly slice black Olives from Spain and add to the soup.

  • GAZPACHO
  • Soak crust bread in water.
  • Chop all the ingredients and blend them until smooth consistency.
  • Add bread and extra virgin olive oil to mixture.
  • Slice green Olives from Spain and add to the soup.