Ajo Blanco (Chilled Spanish Almond and Garlic Soup)

Tear 60g of white bread into rough pieces, removing any very firm edges if present.

Soak it in cold water for about 1 minute, then squeeze gently so it stays moist but does not drip.

Put 120g of blanched almonds and 1 garlic clove in the blender first.

If the garlic is very sharp, use half a clove, then blend until the almonds look like fine damp meal.

Add the soaked bread, most of the 350ml water, 1 tablespoon of white wine vinegar, and 0.5 teaspoon of salt.

Blend for about 1 minute, scraping down the sides if thick paste sticks.

Run the blender on medium speed and drizzle in 3 tablespoons of olive oil in a thin stream.

Stop when the soup turns white, glossy, and creamy instead of looking separated.

If the texture is too thick, add the reserved water a little at a time and blend again.

For a silkier result, pass the soup once through a fine sieve before chilling.

Transfer the soup to a sealed container and chill for at least 1 hour until very cold.

Stir before serving, taste the salt and vinegar balance, then finish with green grapes or sliced almonds.