Ajo Blanco (Spanish Chilled Soup)

This chilled almond soup could not be easier to make but it is tasty and filling, and perfect on a warm day.

Ingredients

• 3.5oz blanched almonds
• 4oz white bread (crusts removed), broken into small pieces
• 1 clove garlic, peeled (or 1 tsp garlic paste)
• 1½ tbsp sherry vinegar or red wine vinegar
• 1½ cups water
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. Put the almonds, bread, garlic, vinegar and water into a blender. Blitz until smooth.
2. Refrigerate for up to an hour.
3. Season to taste, drizzle the olive oil on top, and serve.