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1
Break apart the heads of garlic and give the cloves a bash so the peel comes off easily, but leave them whole.
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2
Peel the onion and chop thoroughly.
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3
Put the garlic cloves and onion into a large saucepan and add 300ml of the milk.
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4
Bring up to bubbling, then lower the heat, cover the pan and simmer very gently for about 25 minutes, until the garlic and onion are really soft.
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5
Stir in the sugar and ground almonds, then top the mixture into a food processor and whiz to a smooth paste.
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6
Return to the saucepan and stir in the remaining milk.
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7
Season generously with salt and bring to the boil, stirring.
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8
Now lower the heat and simmer gently, stirring constantly, for 8 - 10 minutes.
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9
Pour into a bowl and leave until cold, then chill in the fridge.
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10
Meanwhile, put the tomato puree, lemon juice, paprika and cayenne pepper into a small saucepan and heat until almost bubbling.
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11
Now stir over a low heat for about 3 minutes.
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12
Remove from the heat and leave until cold.
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13
Spoon the chilled soup into individual bowls.
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14
Just before you eat, stir the olive oil vigorously into the cold tomato and paprika mixture and then spoon a whirl into the centre of each portion.
