Chilled Malaga Almond and Garlic Ajoblanco

What you need

• 100 g (3 1/2 oz) day-old white bread, crusts removed, torn
• 2 cloves garlic, green germ removed
• 1/2 tsp salt, plus more to taste
• 150 g (1 cup) blanched almonds
• 2 tbsp sherry vinegar, plus more to taste
• 120 ml (1/2 cup) extra virgin olive oil, plus a little for serving
• 600 ml (2 1/2 cups) iced water
• 16 green grapes, seedless, peeled

Method

Restated from the original video

1. 1

   Cover the bread with 120 ml (1/2 cup) water, leave 1-2 min, then wring it out by hand.

2. 2

   Crush the garlic to a paste with the salt using a mortar and pestle or the flat of a knife.

3. 3

   Grind the almonds with the garlic paste in a blender or food processor until as fine as possible.

4. 4

   Add the bread and the vinegar and blend again.

5. 5

   With the motor running, pour in the olive oil in a slow, thin stream until the mixture turns thick and creamy.

6. 6

   Add the iced water and blend for 1-2 min until completely smooth.

7. 7

   For a silkier soup, push it through a fine sieve and throw away what stays behind.

8. 8

   Cover and chill for at least 3 hours.

9. 9

   Stir, then taste and add more salt or vinegar if needed.

10. 10

    Ladle into cold bowls, add the grapes and finish with a thread of olive oil.

Imported from tasteatlas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.