Chilled Macadamia Soup with a Sultana and Dried Apricot Brochette

Soup:

• 1 small garlic clove
• 300 g raw macadamia nuts
• 200 g breadcrumbs
• 1.5 litre water
• Salt
• 100 cc olive oil
• 30 cc vinegar

Brochette:

• 8 dried apricots
• 16 large sultanas
• 4 tablespoons tempura flour
• 8 tablespoons iced water
• Olive oil

1) Put the garlic, macadamia nuts, breadcrumbs, oil, vinegar, salt and water in a blender. Blend until you get a smooth liquid with a bit of body. 2) Brochette: dissolve the tempura flour in the iced water. Dip the dried fruits in it and then fry them in plenty of hot oil. Allow to cool a little then make up the brochettes by alternating the two fruits on wooden skewers. 3) Serve the soup in glasses topped with the brochette.