Ajoblanco

Ingredients

• 4 ounces country-style white bread – crusts removed, torn
• 3 cups water – ice-cold
• 5 ounces blanched almonds – raw
• 2 cloves garlic – smashed
• 1 tsp fine sea salt
• 0.5 cup extra-virgin olive oil
• 1.5 tbsp sherry vinegar
• seedless green grapes – halved (for serving)

Instructions

1. Combine the bread with all the water in a bowl and soak until fully saturated, about 10 minutes.
2. In a blender, combine the almonds, garlic, and salt; blend to a sandy paste, 30–60 seconds.
3. Lift the soaked mixture from the bowl, squeezing out excess liquid back into the bowl, and add it to the blender; blend until smooth, 30–60 seconds.
4. With the motor running, drizzle in the olive oil in a thin, steady stream to emulsify, 1–2 minutes, until creamy and glossy.
5. Add the sherry vinegar and enough of the reserved soaking liquid to reach a pourable, soup-like consistency; blend until very smooth, 30–60 seconds.
6. Taste and adjust seasoning; for a silkier texture, pass the soup through a fine-mesh sieve, pressing to extract as much liquid as possible.
7. Cover and chill until thoroughly cold and the flavors have melded, 45–120 minutes.
8. Stir, ladle into chilled bowls, and garnish with the green grapes; serve well chilled.