An unusual cold summer soup. The authors suggest that using Spanish almonds, which are available at Whole Foods Markets, adds an intensity of flavor. (If you use them, omit the salt from the recipe.)
- 3/4 to 1 cup low-fat milk
- 4 to 5 cloves garlic, peeled
- 1 sprig thyme
- 2 slices toasted white bread, torn into small pieces (crusts removed)
- 1 cup blanched unsalted almonds
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 small cucumber, seeded and diced, for garnish
- 1 to 2 tablespoons extra-virgin olive oil
In a large pan over medium heat, heat the milk, garlic and thyme, about 5 minutes. Remove from the heat and discard the thyme.
Transfer to a blender and add the toast pieces, almonds, salt and pepper. Blend the mixture on low speed until the almonds appear to be finely chopped, and then on high speed until smooth. Transfer to a large bowl, cover and refrigerate for at least 2 hours and up to 2 days.
Meanwhile, in a small bowl, combine the cucumber and oil. Set aside.
To serve, pour the chilled almond mixture into individual bowls and top with the cucumber.
Adapted from "The Blender Bible," Andrew Chase and Nicole Young (Firefly, 2005).
Tested by Bonnie S. Benwick.
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