Once I brought everything home and stored it properly to last the week, I began thinking about what to make for dinner. What most excited me about this haul was the garlic. I'm a really big fan of what I call "fresh garlic" since it's the garlic I prefer to eat raw. So it's my garlic of choice for pestos and uncooked sauces (before I discovered garlic scapes, of course). But I've been making lots of sauces lately so I started thinking about a cold soup. Then the Boy and I started discussing whether people eat beets raw so I did some research, decided that they do and garnished my soup with some chopped beet. This soup was inspired by Cold Garlic Almond Soup from Anne's Food.
While very tasty, I never did completely get rid of the almond meal texture. Any suggestions? And the addition of blueberries is the reason for the stupendous color.
Cold Blueberry Garlic Almond Soup
- 3 slices bread (I used whole wheat), crusts removed
- 1/4 bag almond slivers (3-4 ounces)
- 1 cup blueberries (I used frozen)
- 2 cloves fresh garlic
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons blood orange olive oil
- 1/4 tablespoon sea salt
- 1/2 teaspoon curry powder
- 1 teaspoon black pepper, freshly ground
- 2 cups water
- 1 tablespoon cream sherry
- 1 tablespoon red wine vinegar
- 2 tablespoons pine nuts, toasted
- 2 tablespoons raisins
- 1/2 beet, peeled and chopped
Before serving, mix together pine nuts, raisins and beet in a small bowl as garnish. Serve soup and invite diners to sprinkle garnish on top. Enjoy!
Links to other garlic noshes:
- Roasted Garlic from Simply Recipes