Ajoblanco

1. 1

   Soak the bread in water if it s stale, and if not then don t bother.

2. 2

   Throw the almonds into a food processor and grind them as finely as possible. Now add the garlic, bread (squeezed out if it was soaked), salt, olive oil and a bit of water and pulse til you have a paste.

3. 3

   Add iced water and pulse again, and then just add water until you have the consistency you like. I think ajoblanco should be thin and drinkable, like gazpacho, but there is a school of thought that favours the spoonable, slightly thicker stuff.

4. 4

   Add the vinegar, adjust the salt, and chill it thoroughly.

5. 5

   When it s time to eat, check again for salt and vinegar, since the cold might have numbed their taste. Serve in soup bowls, scatter a few seeded grapes or stoned cherries, and leave the olive oil on the table for the drizzlers.

* Per serving · 4 servings · Values may vary.