Break apart the heads of garlic and bash the cloves so the peel comes off easily, leaving them whole.

Peel and chop the onion.

Combine garlic cloves, chopped onion, and 300ml milk in a large saucepan.

Bring the mixture to a bubbling simmer, then lower the heat, cover, and simmer gently for about 25 minutes, until garlic and onion are very soft.

Stir in the sugar and ground almonds.

Transfer the mixture to a food processor and blend until smooth.

Return the mixture to the saucepan and stir in the remaining milk.

Season generously with salt and bring to a boil, stirring.

Lower the heat and simmer gently, stirring constantly, for 8-10 minutes.

Pour the soup into a bowl and let it cool, then chill in the fridge.

Meanwhile, combine tomato puree, lemon juice, paprika, and cayenne pepper in a small saucepan.

Heat until almost bubbling.

Stir over low heat for about 3 minutes.

Remove from heat and let cool.

Spoon the chilled soup into individual bowls.

Just before serving, whisk the olive oil vigorously into the cold tomato and paprika mixture.

Spoon a whirl of the olive oil mixture into the center of each portion.