A Special Cold, Spanish Soup!

White Garlic Soup with Prawns from Marbella, Mango Salad and Coriander
Serves three

Ingredients:
300 g almonds
4 slices of bread
1 garlic clove
20 ml sherry vinegar
13 g salt
600 ml water
puree the mixture for five minutes in a blender or food processor

200 ml olive oil (NOT extra virgin)
100 ml water
Gradually, add the olive oil to the blender, as you would when making mayonnaise. Add the water at the end.

12 prawns
1 mango
fresh coriander
ginger oil
soya sauce
edible flower petals

Preparation:

Peel the prawns and flambé them briefly with a brulée torch or flash fry them on both sides in a frying pan. The prawns should remain practically raw. Add a little salt and extra virgin oil.

Peel the mango and dice it, add ginger oil. Add soya sauce and chopped fresh coriander.

To serve: place the mango salad at the bottom of the plate, garnish with prawns, decorate with the flower petals and then add the soup.

This recipe comes to us courtesy of Chef Diego del RÍo of the El Lago Restaurant in Marbella, Spain.