Recipe Phillippa Cheifitz
The original recipe is by New Zealand food writer Ray McVinnie, from his cookbook Eat (New Holland, 2003).
2 garlic cloves
225g finely ground,
1 cup fresh, white breadcrumbs
7T mild, extra-virgin olive oil
About 3T sherry vinegar
4 cups iced water
Sea-salt flakes, to taste
Green melon shavings, for garnishing
To make the soup, purée the garlic, almonds, breadcrumbs and olive oil to a smooth paste in a food processor or with a hand blender. Add the vinegar and water, and blend until frothy. Season with salt to taste. Check the sweet-sour balance and add more vinegar if necessary. Chill well, and garnish with shavings of green melon to serve.
This article was originally featured in the House and Leisure 2013 Food issue.