Ajoblanco

Ingredients

• 6 ozAlmondsraw, blanched and peeled
• 4⅔ ozwhite breadday-old, crust removed, crumb only
• 2 clovesgarlicpeeled
• ½ cupolive oilfor blending, keep some back for drizzling
• 2 tbspvinegarsherry or red wine vinegar
• 3¾ cupswaterice-cold
• 1 tspsaltcoarse sea salt
• 5¼ ozgrapesseedless, halved, for garnish
• 1applepeeled, diced; blended in or served alongside (optional)

Method

1. Prepare the breadCut the crust off the white bread and roughly tear the crumb. If the bread is very dry, soak the crumb briefly in cold water, then squeeze it out well.
2. Blend almonds and garlicPut the blanched, peeled almonds into the blender with the garlic and the coarse sea salt and blitz them as finely as you can.
3. Add bread and oilAdd the bread crumb and keep blending. With the motor running, pour in the olive oil slowly in a thin stream so the mixture turns creamy. Keep a little oil back for drizzling.
4. Smooth with vinegar and waterGradually work in the vinegar and the ice-cold water, blending until the ajoblanco is completely smooth. If it seems too thick, loosen it with a little more cold water. If you want to blend in the apple, add it now, peeled and diced.
5. Chill thoroughlyCover the soup and chill it in the fridge for at least 2 hours, so it gets properly cold and the flavours come together.
6. Prep the grapes and appleMeanwhile, halve the grapes and peel them if you like. If you're serving the apple alongside, peel it and cut it into small dice.
7. Serve it upGive the well-chilled ajoblanco a stir, ladle it into bowls, scatter over the grapes and drizzle with the olive oil you kept back.

Tips and variations

For an especially fine texture, soak the almonds in water for 1 hour beforehand. The apple can also go straight into the blender instead of being served alongside. Diced green apple also works in place of the grapes as the topping. If you'd rather taste the olive oil on its own, leave all of it out of the blender and drizzle the whole amount over the bowls at the end. Sherry vinegar suits it best, but red wine, apple, white wine or rice vinegar will do. And ajoblanco is at its best really cold, so pop the bowls in the fridge for a little while before serving.