Chilled Spanish Pecan Soup

Yield: 6 Servings Prep Time: 10 mins Cook Time: 35 mins

A few simple ingredients are transformed into a creamy chilled Spanish soup with rich pecan flavor.

By ILovePecans.org

Ingredients

Preheat oven to 400 degrees Fahrenheit.
Wrap the garlic in aluminum foil. Bake for 30 to 35 minutes, or until the cloves feel soft when pressed. Remove from oven and, when cool enough to handle, squeeze out garlic cloves.
Soak the sourdough bread in water until very soggy. Squeeze out excess water.
In a food processor or blender, combine garlic cloves, soaked bread, vegetable stock, pecan pieces, olive oil, sherry vinegar and salt. Pulse until smooth. Chill until ready to serve.
To serve, pour the chilled soup into serving bowls. Garnish with halved grapes and a drizzle of extra virgin olive oil.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!