200g toasted almonds
250g filtered water
250g cashew crème fraîche or coconut yogurt
X1 seeded green chilli
X4 Cloves of Roasted garlic
TO FINISH (to taste):
White wine vinegar
Himalayan sea salt
The night before marinade:
Roast garlic whole at 180C until golden and the Clove is soft.
Chop the cucumber roughly into 2cm dice, half the gooseberries, add toasted almonds, roasted garlic, filtered water, crème fraîche and chilli.
Cover and leave to infuse over night in the fridge.
Blend using a vita mix blender or equivalent.
Pass through a fine sieve, season with white wine vinegar, maple syrup and salt to taste
Use suitable soup bowl for serving and add all remaining ingredients for texture and taste.