Garlic and Almond Soup
|Bread||2 Ounce (50 g)|
|Raisins||4 Ounce (125 g)|
|Blanched almonds||4 Ounce, toasted (125 g)|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed or roughly chopped|
|Milk/Water hyssop /borage flowers||1 1⁄2 Pint (900 ml, to serve)|
1. Tear the bread into small rough pieces and put them and the raisins in separate bowls and cover each with water. Leave to soak for 30-60 minutes or until the raisins are plump.
2. Remove the bread from the water and squeeze dry to remove the excess moisture. Put the bread in a food processor or blender with the almonds and blend to a smooth paste, or use a pestle and mortar.
3. Add the olive oil, qarlic, raisins and milk or water and blend once again to make a smooth soup.
4. Chill the soup thoroughly in the refrigerator for 2-3 hours to allow the flavours to mingle. Serve in small bowls topped with hyssop or borage flowers.