One chilled Spanish almond and bread soup with garlic and a little wine vinegar.
2 gGarlic
25 gBread
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30 gAlmonds
0.75 cupWater
2 tspDressing oil
1 tspWine vinegar
To tasteSalt
Soak the almonds and torn bread in 80 ml of the cold water for 10 minutes. Use a small blender jug so the blades can reach this single portion.
Add the garlic, vinegar and a little salt. Blend thoroughly, scraping the jug as needed. Gradually blend in the remaining water until very smooth, then add the dressing oil in a thin stream.
Transfer to a covered container and refrigerate for at least 1 hour.
Stir thoroughly, taste for salt and pour into one soup bowl. Serve the whole batch cold, with no extra water needed.