Heat a frying pan over medium heat. Add the shallots and garlic with
Put the shallot mixture in a blender with the remaining ingredients, except the olive oil, and blend on high speed until well incorporated. Slowly add the olive oil in a thin steady stream until incorporated and emulsified. Strain through a fine sieve and refrigerate. Check seasoning when cold.
To plate, divide the soup evenly among bowls, top with garden herbs and season generously. Serve cold.
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