Ajoblanco

• 5 oz. raw almonds, without skins.
• Garlic (one or two cloves, your call. I suggest you start easy and add more as you go)
• 6 tablespoons good olive oil
• 2 tablespoons Sherry vinegar
• 6.5 oz. bread, crusts off, stale if you have it but don t go crazy if you don t
• salt to taste
• cold water
• Grapes or(less traditionally) cubes of Granny Smith apples, melon or stoned cherries to serve

1. Soak the bread in water if it s stale, and if not then don t bother.
2. Throw the almonds into a food processor and grind them as finely as possible. Now add the garlic, bread (squeezed out if it was soaked), salt, olive oil and a bit of water and pulse til you have a paste.
3. Add iced water and pulse again, and then just add water until you have the consistency you like. I think ajoblanco should be thin and drinkable, like gazpacho, but there is a school of thought that favours the spoonable, slightly thicker stuff.
4. Add the vinegar, adjust the salt, and chill it thoroughly.
5. When it s time to eat, check again for salt and vinegar, since the cold might have numbed their taste. Serve in soup bowls, scatter a few seeded grapes or stoned cherries, and leave the olive oil on the table for the drizzlers.

almonds, garlic, olive oil, sherry vinegar, bread, salt, cold water, apples

Taken from www.epicurious.com/recipes/member/views/ajoblanco-1270215 (may not work)