Ajo Blanco - White Gazpacho With Garlic And Almonds

• 4 white garlic cloves - young
• 3 cups white bread - crumb only
• 2 cups blanched almonds
• 2 1/2 cups cold filtered water
• 1/2 cup Ectra Virgin Olive Oil
• 4 to 6 tablespoons Sherry Vinegar (depends on personal taste)
• salt
• 1 cup white grapes, cut in half and deseeded
• Extra Virgin Olive Oil and Fleur de Sel for serving

1. Put the almonds, peeled garlic cloves and white bread crumb in a bowl with the water and allow to soak 2 hours (preferably overnight).rnDrain, reserving the water.
2. Put the 4 ingredients in a food processor and blitz until the mixture is a paste. Here you will notice a big difference using overnight soaked almonds, they will give you a creamier mixture and will be easier to process.
3. Add salt, Sherry vinegar and the reserved water and process again.
4. Add the olive oil in a drizzle and process until smooth and velvety.rnCheck for salt and vinegar.
5. Put a mesh colander over a big bowl and pour the soup in it. With the back of a ladle, press on the solids to extract all the liquid out.
6. Cover the bowl with cling film and refrigerate - better overnight as all the tastes improve.
7. Serve with white grapes cut in halves and deseeded, a drizzle of olive oil and a pinch of Fleur de Sel.

white garlic, white bread, blanched almonds, cold filtered water, virgin olive oil, sherry vinegar, salt, white grapes, extra virgin

Taken from food52.com/recipes/17183-ajo-blanco-white-gazpacho-with-garlic-and-almonds (may not work)