David Higgs

Ajo blanco, dill powder, focaccia croutons

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Preparation info

  • Serves

    8

    Starter Portions

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Make sure the soup is served well chilled and be careful of the olive oil used. You’ll want to use a mild oil, as some can be quite bitter.

Ingredients

Ajo blanco

  • 200 ml milk
  • 400 ml water
  • 200 g

Method

In a pot, combine 200 ml milk and 400 ml water and bring to a simmer. Add the almonds and blanch until the skin can be peeled easily. Remove the almonds from the blanching liquid, peel and discard the