Ajo Blanco

Ingredients

• 1 cup blanched or Marcona almonds
• 3 cups cold water
• 1 to 2 medium cloves garlic
• 1/2 pound fresh, crustless rustic bread, cut into 1-inch cubes
• Kosher salt
• 1 1/2 teaspoons sherry vinegar, plus more if desired
• 1 1/2 tablespoons extra-virgin olive oil, plus more for garnish and for serving
• Green seedless grapes, crushed toasted almonds, and thinly sliced fresh mint leaves, for garnish

Directions

1. Combine the almonds, water, and garlic in a blender, and run it on high until the mixture looks pale and milky. Pause once or twice to scrape the blender jar if anything clings to the sides. Add the bread and blend again until the soup is completely smooth. Season with salt, then blend in the vinegar and olive oil. If your blender is not especially strong, pour the soup through a fine-mesh strainer now; if you are using a high-powered blender, you can skip that.
2. Pour the soup into a covered container and chill it until it is very cold, at least 2 hours and up to 2 days.
3. When you are ready to serve, cut the grapes into smaller pieces and mix them with the almonds, mint, and just enough olive oil to coat them lightly. Add salt to the garnish. Shake or stir the soup well, then check the texture and loosen it with cold water, if you like. Taste and adjust with more salt and/or vinegar, if desired. Ladle the soup into chilled serving bowls. Top each bowl with the grape mixture, then add a light, decorative drizzle of olive oil. Serve.