Almond and garlic soup recipe

• 2 Large heads of garlic (as fresh as possible)
• 1 Large Spanish onion
• 1 l (1.8pints) Whole milk
• 2 tsp Caster sugar (if needed)
• 100 g (3.5oz) Ground almonds (preferably freshly ground)
• 1 tsp Tomato puree
• 3 tbsp Lemon juice
• 2 tsp Paprika
• 4 Good pinches of cayenne pepper
• 4 tbsp Extra virgin olive oil
• 1 Pinch sea salt

1. Break apart the heads of garlic and give the cloves a bash so the peel comes off easily, but leave them whole.
2. Peel the onion and chop thoroughly.
3. Put the garlic cloves and onion into a large saucepan and add 300ml of the milk.
4. Bring up to bubbling, then lower the heat, cover the pan and simmer very gently for about 25 minutes, until the garlic and onion are really soft.
5. Stir in the sugar and ground almonds, then top the mixture into a food processor and whiz to a smooth paste.
6. Return to the saucepan and stir in the remaining milk.
7. Season generously with salt and bring to the boil, stirring.
8. Now lower the heat and simmer gently, stirring constantly, for 8 - 10 minutes.
9. Pour into a bowl and leave until cold, then chill in the fridge.
10. Meanwhile, put the tomato puree, lemon juice, paprika and cayenne pepper into a small saucepan and heat until almost bubbling.
11. Now stir over a low heat for about 3 minutes.
12. Remove from the heat and leave until cold.
13. Spoon the chilled soup into individual bowls.
14. Just before you eat, stir the olive oil vigorously into the cold tomato and paprika mixture and then spoon a whirl into the centre of each portion.

garlic, spanish onion, l, sugar, ground almonds, tomato puree, lemon juice, paprika, cayenne pepper, olive oil, salt

Taken from www.lovefood.com/guide/recipes/10374/chilled-almond-and-garlic-soup (may not work)