Ajo blanco

Tear the white bread into a bowl, pour over 350 ml of the cold water, and leave it to soften for 10 minutes. Do not drain it.

Put the soaked bread and its water in a blender with the almonds, garlic, vinegar, and salt. Blend until the almonds are very finely ground and the mixture is smooth.

With the blender running, pour in the olive oil slowly in a thin stream. Continue blending until the soup looks pale, creamy, and lightly emulsified.

Blend in the remaining cold water a little at a time until the soup is smooth and pourable. Taste and adjust the salt and vinegar, then chill for at least 1 hour.

Stir before serving. Pour into chilled bowls and finish with a small drizzle of olive oil and black pepper. Add halved green grapes or melon if desired.