- 200g blanched almonds
- 50ml extra virgin olive oil
- 1 garlic clove (if you like garlic, try with 1 ½ cloves, but children may find it too strong)
- 1 ½ tbsp red wine vinegar
Blend the ingredients together with 350ml water and 1 tsp salt.
Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.