Ajo blanco

INGREDIENTS

• 100g piece day-old rustic bread, crusts removed
• 3 cloves garlic, crushed
• 240g (1 1/2 cups) whole blanched almonds
• 80ml (1/3 cup) sherry vinegar (see note)
• 100ml extra virgin olive oil
• 175g (1 cup) seedless green grapes, thinly sliced
• 45g (1/3 cup) slivered almonds, roasted
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METHOD

• Step 1
  Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.
• Step 2
  Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.
• Step 3
  Ladle soup among bowls. Scatter with grapes and slivered almonds.