Recipe Phillippa Cheifitz

House and Leisure Food - - HK FOOD -

The orig­i­nal recipe is by New Zealand food writer Ray Mcvin­nie, from his cook­book Eat (New Hol­land, 2003).

2 gar­lic cloves 225g finely ground,

blanched al­monds 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

Serves 8

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.

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