Malaga Almond Gazpacho

1. 1

   Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

2. 2

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

3. 3

   Blend garlic paste and almonds in a food processor until nuts are as smooth as possible.

4. 4

   Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well.

5. 5

   Force puree through a fine sieve into a bowl, pressing firmly on solids.

6. 6

   Discard solids.

7. 7

   Transfer soup to a glass container and chill, covered, until cold, about 3 hours.

8. 8

   Season with salt and vinegar before serving.

No additional tips available.