Smoked Almond Soup Shooters
Almond Soup with Red Mojo and Serrano Ham Crisps
Yields 6 cups or 48 0z
1 lb of almonds (soaked for at least 4 hours)
5 cups of chicken broth or veggie broth
1 large onion chopped
6 garlic cloves
Salt and Pepper to taste
2 tablespoon of Red MOJO (you can always
½ teaspoon of Sherry Vinegar, or white wine vinegar
about 1/4 cup of extra virgin olive oil to saute and to finish the soup
Serrano Ham for Garnish
Soak the almonds in Chicken Broth ideally overnight if not at least 4 hours keep refrigerated. You can always substitute for veggie broth.
In a skillet, saute the onions, pinch of salt and olive oil for about 7 min, add the garlic and lower the heat for 5 min, add the Red Mojo another 5 min.
Add the almonds, with stock and simmer for 8-10 min. Let it cool and add the Sherry Vinegar. Don’t cook up the vinegar it loses its brightness
Blend all in a food processor or blender until smooth.
Keep the blender running and add about 3 tablespoons of Extra Virgin olive oil through the top to emulsify.
Serve in 2-3 oz shooters and garnish with Serrano Ham, Prosciutto or Bacon
To crisp up the Serrano Ham:
Preheat the oven to 350 F
Line a sheet pan with parchment and add the Serrano Ham without overlapping it. Drizzle with olive oil and sprinkle with a pinch of sugar and bake for about 16-18 min cool and clean with paper towel excess oil.