AjoblancoCold Spanish almond soup

• 150 g1 cup raw almonds, blanched and peeled (Marcona if you can find them), or buy them already skinned
• 120 g4 oz day-old white bread, crumb only (miga de pan), crusts removed, torn into pieces
• 700 ml3 cups very cold water, plus a little more to adjust the texture
• 1-2 garlic cloves, peeled; remove any green germ
• 120 ml1/2 cup extra virgin olive oil, plus a little for serving
• 2 tbsp sherry vinegar (vinagre de Jerez) or white wine vinegar, to taste
• 1 tsp salt, to taste
• 200 g7 oz muscat grapes (uva moscatel) or other sweet white grapes, peeled and seeded, for serving; or small balls of melon

Method

1. 1

   1. If your almonds still have their skins, drop them into boiling water for 1 minute, drain, and pinch each one so the skin slips off.

2. 2

   2. Put the bread crumb in a bowl with about 250 ml (1 cup) of the cold water and leave it for a few minutes, until it is soaked through and soft.

3. 3

   3. Put the almonds, garlic and salt in a blender with the soaked bread and its water and blend until you have a very fine, smooth paste. This takes a few minutes; stop and scrape down the sides once or twice.

4. 4

   4. With the blender running, pour in the olive oil in a thin, steady stream, as for mayonnaise. The paste turns pale, thick and glossy.

5. 5

   5. Add the vinegar, then blend in the rest of the cold water little by little until the soup has the texture of single cream. Taste and adjust the salt and vinegar; it should be mellow, with a clear but gentle garlic and vinegar edge.

6. 6

   6. For an extra-silky soup, pass it through a fine sieve, pressing on the almond pulp. Many home cooks skip this.

7. 7

   7. Cover and chill for at least 2 hours, ideally 3-4, so the flavours settle and the soup is very cold.

8. 8

   8. Stir well before serving, as it can separate a little. Ladle into bowls or glasses, add a few peeled grapes and finish with a thread of olive oil.