Cooked - Spanish Almond & Garlic Soup

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1 cup blanched almonds (143 grams)

5 slices baguette (1 inch / 2.50 cm thick each)

1 ¾ cup cold water (415 ml)

1 clove garlic

1 tsp sherry vinegar (5 ml)

½ tsp sea salt (3 grams)

¼ cup extra virgin olive oil (60 ml)

handful green seedless grapes

extra virgin olive oil

Add the almonds and slices of baguette into a food processor, add in the cold water, making sure it´s coating all the slices of baguette, let it sit for 5 minutes
Then add in 1 clove garlic (peeled), 1 tsp sherry vinegar and ½ tsp sea salt, run the food processor until all the ingredients are well mixed, then slowly add in ¼ cup extra virgin olive oil while still running the food processor
Once all the olive oil has been added, continue to run the food processor until you end up with a creamy texture, about 1 to 2 minutes
Add into the fridge for at least 2 hours
To serve the soup, add into shallow bowls, decorate with green seedless grapes (cut in half) and a drizzle of extra virgin olive oil, enjoy!