White Gazpacho Ajo Blanco

Ingredients

• 200 grams Blanched almonds
• 100 grams Stale white bread (crusts removed)
• 2 cloves Garlic cloves
• 100 ml Extra virgin olive oil
• 2 tablespoons Sherry vinegar
• 500 ml Cold water
• 1 teaspoon Salt
• 0.5 cup Green grapes
• 1 tablespoon Toasted almond slices(optional)

Instructions

1. 1

   Soak the stale bread in a bowl with enough water to cover it for about 5 minutes.

2. 2

   Place the blanched almonds and garlic cloves into a high-speed blender.

3. 3

   Squeeze the excess water from the bread and add the bread to the blender.

4. 4

   Add the salt and half of the cold water, then blend on high until the mixture is very smooth.

5. 5

   With the blender running on low, slowly drizzle in the olive oil and sherry vinegar to emulsify.

6. 6

   Add the remaining cold water gradually until you reach your desired soup consistency.

7. 7

   Taste and adjust seasoning, then refrigerate for at least 2-3 hours until thoroughly chilled.

8. 8

   Serve in chilled bowls garnished with halved green grapes and a drizzle of olive oil.