An Australian twist on Spain's chilled white gazpacho, swapping the traditional almonds for native macadamias soaked into stale sourdough with garlic, sherry vinegar and a slow drizzle of olive oil. Smooth, savoury, ivory-coloured, served as a dip with bread or thinned out with water into a chilled soup.

Ajo blanco is the Andalusian poor-man's gazpacho that predates the tomato version by centuries (the tomato is a New World import; ajo blanco existed in Moorish Spain). The classic version uses Marcona almonds; the macadamia swap here gives the soup a richer, more buttery body that suits the Australian climate and the local nut.

The technique is the same. Soak day-old crustless sourdough in water for half an hour, squeeze it dry, then blitz with toasted nuts, garlic, sherry vinegar, olive oil and water until the mixture goes silky and pale. Strain through a sieve for restaurant smoothness.

Serve cold. As a dip with crusty bread, as a thinned sauce alongside grilled fish or chicken, or as a starter soup garnished with green grapes, sliced cucumber and a drizzle of olive oil. A glass of cold fino sherry alongside if you want to keep it Spanish.