Recipe Cold White Garlic Soup with Macadamia Nuts
Is today one of those days when you feel like something quick and easy to prepare, that is light and fresh and flavoursome?
Well this is the recipe for you!
For the cold white garlic soup version we've used the strongest flavour garlic, the purple garlic. However, the good thing about this delicious recipe is that you can use any variety of garlic in it. From the mildest tasting such as the traditional white garlic, or the white spring garlic to the purple garlic.
Why not share your cold soup recipe with us and tell us what garlic variety you used?
Method
Add the almonds in their skins to a saucepan of boiling water and boil for one minute before removing from the heat.
Peel the almonds and set aside.
Peel the garlic cloves (removing the core if they have one) and place in the blender together with the breadcrumbs, milk, vinegar, salt and peeled almonds.
Blend well and add the extra virgin olive oil.
If there are lumps, strain through a sieve to remove the almond remains.
FINISHING THE DISH:
Pour the cold white garlic soup into a dish or a small bowl. Place some grape slices on the top together with a few drops of olive oil and finish off by grating half a macadamia nut onto the top.
TIPS FROM THE CHEF:
- Crush the garlic and leave overnight. It will be tastier the next day.
- Make sure you use raw almonds.
- If the garlic clove is too intense, tone it down by blanching it in boiling water for a few seconds.
- For the plating, use other kinds of fresh and dried fruit for decoration.