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.