This recipe is intended as a celebration of garlic. Unlike many celebrations, though, it’s not a shouty, loud or brash one. Rather, by roasting the garlic until it’s sweet and mellow, this powerful and often aggressive ingredient becomes subtle, humble and, ultimately, delicious. It’s proof that garlic can be main flavour of a dish, without dominating or overriding all others.
The dish is a riff on a Spanish chilled soup called ajo blanco – white garlic soup. Traditionally this is made by blitzing almonds and raw garlic into a paste, adding bread soaked in water, water, oil, vinegar and blitzing a bit more … and that’s about it. Very clean and cooling.
But this one’s … Continue Reading