White Gazpacho (Ajo Blanco Inspired)

Prepare

1. If using unblanched almonds, bring a pot of water to a boil, add almonds for 30–60 seconds, drain and pinch off skins; cool.
2. Soak the torn stale bread in about 3 3/8 fl oz cold water for 5 minutes to soften, then squeeze gently to remove excess liquid.
3. Peel the garlic cloves and halve the grapes for garnish; set aside a few whole grapes for serving.

Blend & strain

1. In a blender or food processor, combine blanched almonds, softened bread, garlic, sherry vinegar and a pinch of salt; blend until a coarse paste forms.
2. With the motor running, slowly pour in the olive oil to emulsify, then add the remaining cold water in batches until smooth and silky.
3. Taste and adjust seasoning with salt and more sherry vinegar if needed, then pass the soup through a fine-mesh sieve for an extra-smooth texture.

Chill & serve

1. Transfer the strained gazpacho to a bowl or container, cover and refrigerate for at least 2 hours to let flavors meld and the soup become thoroughly chilled.
2. Before serving, whisk briefly to re-emulsify if separated; ladle into chilled bowls and garnish with halved grapes and a light drizzle of extra-virgin olive oil.
3. Serve immediately while very cold. Leftovers keep covered in the refrigerator for up to 2 days.