Moorish chilled almond and orange blossom soup

Shane Delia fell in love with this Andalusian soup during the filming of Moorish Spice Journey. Topped with lightly cured raw prawns, this chilled soup is perfect for warmer days when you don’t feel like switching on the oven or stovetop.

Credit: Jiwon Kim

• serves

  2

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 100 g blanched almonds
• 1 garlic clove
• 2 thick slices day-old bread, soaked in water until soft
• ½ green apple, peeled, roughly chopped
• 100 ml extra virgin olive oil, plus 1 tbsp extra
• 90 ml sherry vinegar
• 1 tsp orange blossom water
• 8 large green prawns, peeled, deveined, tails removed
• 1 small red chilli, deseeded, finely chopped
• 1 tbsp finely chopped coriander leaves
• 1 lemon, finely zested

For the apple and watercress garnish

• 1 green apple, peeled, finely chopped
• 2 tbsp flaked almonds
• 1 tbsp finely chopped chives
• ¼ cup watercress, leaves picked
• Sea salt flakes
• Olive oil, to garnish

Chilling and curing time: 2 hours. 

Instructions

1. Combine the almonds, garlic, bread and apple in the bowl of a food processor. Blitz to a thick paste.
2. With the motor running, slowly add 200 ml water, followed by the olive oil and a third of the sherry vinegar (1 ½ tbsp or 30 ml). Add the orange blossom water and season with a generous pinch of salt. Transfer to a large jug and refrigerate for 2 hours to chill.
3. Finely chop the prawns, then combine in a medium bowl with the chilli, coriander, lemon zest and a generous pinch of salt. Stir through the remaining sherry vinegar and drizzle with olive oil, mixing to combine. Refrigerate for 30 minutes to cure.
4. When ready to serve, combine the ingredients for the apple and watercress garnish in a medium bowl and mix gently to combine. Season to taste with salt.
5. Divide the chilled soup between serving bowls and top with the cured prawns. Finish with the apple and watercress garnish and a drizzle of olive oil.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.