Ajoblanco Soup with Grapes

Prep: 10 minutes

Ajoblanco or white gazpacho is an ancient dish and while the word ajoblanco is Spanish for white garlic, the true stars here are the almonds. Try to use the best quality almonds you can find.

150g blanched almonds (can be soaked

overnight)

1 litre very cold tap water

2 cloves garlic

100g stale breadcrumbs (from

baguette-type bread)

100ml good-quality Spanish olive oil 1 tbsp red wine vinegar

TO SERVE

12-15 red grapes, sliced

Put all the ingredients in a blender, season with salt and pepper, and leave to soak for 10 minutes. Blend at high speed until completely smooth then adjust the seasoning to taste. Transfer to a container and refrigerate until very cold, at least 2 hours, to allow the soup to slightly thicken and the flavours to develop.

Serve with sliced grapes, a drizzle of olive oil and ground pepper.

Serves 4-6