Ajoblanco

Instructions

1. Toast the almonds
   In a dry pan over medium heat, lightly toast the blanched almonds until fragrant and just starting to color, about 2-3 minutes. Let them cool completely before proceeding.
2. Prepare the bread
   Tear the stale white bread into chunks and place in a bowl. Cover with water and soak for 5 minutes. Once softened, squeeze out as much water as possible and set aside.
3. Blend the base
   In a high-powered blender, combine the toasted almonds, garlic, soaked bread, 1 teaspoon salt, and 2 tablespoons sherry vinegar. Blend until smooth, gradually adding about half of the cold water to create a smooth paste.
4. Emulsify with oil
   With the blender running on low speed, slowly pour in the olive oil in a thin stream to create a smooth emulsion, similar to making mayonnaise. The mixture should become creamy and pale.
5. Add remaining water
   Gradually add the remaining cold water while blending until you achieve your desired consistency. The soup should be smooth but not too thick. Taste and adjust seasoning with additional salt if needed.
6. Chill thoroughly
   Transfer the soup to a large bowl or container, cover, and refrigerate for at least 2 hours or overnight. The flavors will develop and intensify as it chills.
7. Serve
   Before serving, stir the soup well and taste once more for seasoning. Ladle into chilled bowls and garnish with halved green grapes, toasted almond slivers, and a drizzle of high-quality extra virgin olive oil.