A creamy Spanish cold almond soup with grapes that contains bread, garlic and almonds... also known as 'ajo blanco'.
Soak the bread in a little water for 2 minutes and squeeze it out well. Then transfer the crushed almonds and chopped garlic to a blender.
Blend a few times until you get a fine almond crumble. Then add the bread and season with a little pinch of pepper and salt.
Blend again into a wet almond mixture. Then gradually add the olive oil and cold water. Blend well.
Then check the seasoning and add extra pepper and salt to taste if necessary. You should end up with a very silky smooth, quite runny white almond soup. Then pour it through a sieve over a large bowl or saucepan.
Stir until you end up with a white bread pulp. Discard it. Chill the ajo blanco in the fridge for at least 2 hours. Then pour the soup in deep plates or bowls and finish with some grapes and a drizzle of olive oil.