← Nouns Cooking · Spanish

Ingredients

• 150 g blanched almonds
• 120 g day-old white bread, crusts removed, torn
• 1 clove garlic, germ removed
• 100 ml extra virgin olive oil
• 1½ tbsp sherry or white wine vinegar
• 600 ml ice-cold water
• 1 tsp Salt
• 1 handful white grapes or diced melon, to serve

Method

1. Soak the bread in a little of the cold water for 5 min, until soft, then squeeze it out lightly.
2. Put the almonds, garlic and salt in a blender with half the remaining water and blitz for 2 min, until very smooth.
3. Add the soaked bread and vinegar and blend again. With the motor running, pour in the oil in a slow stream, then the rest of the water, until the soup is creamy and the colour of milk.
4. Taste for salt and vinegar, then pass through a fine sieve for an extra-silky result if you like. Chill for at least 1 hour; it should be served really cold.
5. Ladle into bowls and top with halved grapes or melon cubes and a few drops of olive oil.

Tips

• Contains almonds, so it is not suitable for anyone with a nut allergy.
• Use gluten-free bread, or double the almonds and skip the bread, for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar BBC Good Food