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David Higgs
8
Medium
By David Higgs
Published 2018
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.
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