There are many types of cooks. Some are slow, other fast. Some follow the recipe to the T while others go with the flavour. Some measure diligently while others go with their estimate. I always wanted to be the latter but my estimates are so off the actual number that it is not funny. I keep trying to improve my estimation skills but there is a long way to go.
For this recipe, I picked a handful of almonds and estimated (nay, assumed) it to be 100 gms. It was 50. True story. Then I had to blanch another set of almonds and then make the soup but the extra time and effort to blanch the almonds is extremely worth it. The wonderful medley of almonds, bread and garlic chilled is a perfect meal for the evening.
Recipe adapted from here
WHAT WE NEED
Almonds 100 gms
Slightly stale bread 75 gms
Milk 1/2 cup
Cold water 500 ml
Garlic cloves 4-5
Cucumber, medium 1/2
Extra virgin olive oil 2 tbsp
Vinegar 2 tbsp
WHAT TO DO
- Blanch and peel almonds
- Roast the almonds on low heat till it just starts browning. It is an optional step but totally recommended
- Remove the crust and soak the bread in milk for 10 minutes
- Blend the almonds and bread in a blender to a near smooth paste
- Chop and add garlic, cucumber, olive oil and vinegar
- Add the water and blend well
- Chill for around 2 hours
- Garnish with olive oil and serve chilled
This post is part of the September Mega Marathon under the theme – Soups.