Ingredients

Method

• 340 g almonds, skinned and lightly roasted
• 3 slices day-old bread, crusts removed
• 1 1/2 cups iced water
• 3 – 5 cloves garlic, finely chopped
• 4 t white balsamic vinegar
• 1 1/2 cups olive oil
• Salt to taste
• Lemon-infused olive oil, for serving

Method

Ingredients

Finely grind the almonds in a food processor, but do not allow them to form a paste.

Soak the bread in 1 cup of iced water for 5 minutes.

Place the ground almonds, bread, garlic, balsamic vinegar and 1 cup olive oil in a blender and blend at high speed.

Add more olive oil and water and blend until the soup is silky smooth.

Add salt to taste and refrigerate overnight.

Cook’s note: Add an interesting twist to the soup by using flowers of indigenous wild garlic (Tulbaghia violacea) to flavour and garnish it.