For ➍200 g almonds
75 cl iced water
4-5 slices stale white bread with crusts removed, soaked in water
4 garlic cloves
1 ts salt
3 tbs extra virgin olive oil
3 tbs sherry vinegar
ground white pepper
grapes
Drop the almonds in cooking water, leave for a few m. Dry them and rub off their skin.
In a food processor, grind almonds as finely as possible. Add 10 cl of the water, then squeeze the bread and add to the almonds with the garlic.
With the machine running, add more water, the olive oil and the vinegar.
Chill for 5 h, and serve with halved, seedless white grapes.
A favourite of Malaga, this dish seems to date back to the Moorish times in Spain. It is related to gazpacho and the modern, less garlicky, versions of white gazpacho.
