Ajoblanco: Chilled Almond Soup with Grapes

Place 80 g day-old white bread into a bowl, pour over 150 g ice-cold water, and let soak for 10 minutes.

Place 150 g blanched almonds into the mixing bowl, 20 sec./speed 10 grind, and scrape down the sides of the mixing bowl with the spatula.

Add 1 garlic clove, the soaked day-old white bread along with its soaking water, and the remaining 350 g ice-cold water to the mixing bowl, and 1 min./speed 10 purée.

With the blade running at 1 min./speed 5 emulsify while slowly pouring 80 g olive oil through the hole in the mixing bowl lid onto the rotating blades.

Add 20 g white wine vinegar and 1 level tsp salt to the mixing bowl and 10 sec./speed 4 mix.

Transfer the soup to a bowl or carafe and chill in the refrigerator for at least 1 hour. Halve 150 g seedless green grapes, garnish the cold soup with the grapes, and serve.