Ingredients

• 1 cup blanched almonds (for a richer, nuttier flavour substitute Spanish Marcona almonds)
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• 1 clove of garlic (add an extra clove if a more garlicky soup is desired)
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• 3 cups cold water
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• 3 cups day old bread, crust removed and cut into cubes
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• 2 tsp Sherry Vinegar
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• ¼ cup extra virgin olive oil
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• Sea salt to taste (preferably Maldon)
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Directions

1. Soak almonds in cold water for an hour or 2 prior to commencing recipe and strain.
2. Combine water, garlic and almonds in a blender until smooth and creamy.
3. Add the bread and puree.
4. Add sherry and olive oil and salt to taste.
5. Strain through a sieve.
6. Refrigerate for 2 hours.
7. Serve cold in bowls with garnish.