Ingredients
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
Preparation
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.