Summer Chill Out

A punchy and surprisingly cooling soup known as ajo blanco in Spain; celebrating the clever use of nuts and flowers in the cooking of the Levant.  Involves no-cooking, so even die-hard kitchen phobics can have a go.  

Serves 4
150g really good quality day-old bread (cubed after removing the crust) 
225g shelled and skinned almonds 
3 garlic cloves, peeled
2 tbs red wine vinegar (or equivalent)
220ml extra virgin olive oil
sea salt and freshly ground black pepper
375ml ice-cold water (vary according to taste)

To serve
1 ripe fig
1tbsp rose syrup, or extra virgin olive oil, to drizzle
1 tbs finely choped parsley

Place cubed bread into a bowl of cold water and allow to soak for 2-3 min., then squeeze out excess water and set aside.

Put the garlic, almonds, bread, vinegar and olive oil into a blender and blend until smooth.  Season with salt and pepper.  Then, while the motor is running, slowly pour in water until the soup is the thickness of double cream.  Cover and refrigerate for an hour or longer.

Ladle the soup into plates.  Cut the fig into thin wedges and lay two in the centre of the bowl; drizzle with tiny amount of rose syrup and scatter over some chopped parsley.

From ‘A Year in My Kitchen’ by Madonna’s chef Skye Gyngell.  Try Window Allotment pre-seeded herb pots by Botanika to grow your own parsley and other summer leaves and veggies, or to get info on how to create your own herb garden in your balcony.