Sopa Ajo Blanco

Directions

1. 1
   Soak the bread in cold water for 5 minutes.
2. 2
   Squeeze out any excess liquid.
3. 3
   Proces, add the almonds and garlic in a food processor until finely ground.
4. 4
   Add the bread and process until smooth.
5. 5
   With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise.
6. 6
   Slowly add the sherry and the stock.
7. 7
   Blend for 1 minute, then season with salt.
8. 8
   Refrigerate for at least 2 hours.
9. 9
   The soup will thicken, so you may need to add a bit more stock or water to thin it.
10. 10
    When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown.
11. 11
    Drain on paper towels.
12. 12
    Serve the soup very cold.
13. 13
    Garnish with the grapes and the croutons.