This refreshing, creamy almond soup is typically served cold, in summer, topped with grapes or melon. I guess I am feeling the sun. :) Blanched marcona almonds are the classic, but for this take on ajoblanco I used Spanish fried almonds (Almendras Fritas) for a nuttier bite, reminiscent of Moroccan argan. With some respect to season, I’ve prepared the soup at room temperature instead of cold (I think would be good warm, too) and I’ve topped it with a bright garnish of Moroccan salad.