Garlic soup

Ingredients :

- 100g of white almond puree

- 70cl of milk

- 2 cloves garlic

- 20g of breadcrumbs

- 10cl of olive oil

- 10 pistils of saffron

- salt and pepper

1. Preferably the day before, so that the milk has time to cool, infuse the saffron in the heated milk. And keep cool.

2. The next day, place all the ingredients including the saffron milk in a blender.

3. Blend until you get a smooth soup.

4. For an even cooler soup, add a few ice cubes and blend again.

Tip: this soup is served very fresh and cannot be stored. If you cannot find almond puree (organic section), mix almonds for a long time until you obtain a puree. If you don't have a blender, you can use an immersion blender.