Serves: 4-6

Prep: 15 min plus at least 2 hours, preferably 24 hours, chilling

2 large new season garlic cloves

50g blanched almonds

2 tbsp sherry vinegar or white wine vinegar

5 tbsp extra virgin olive oil

150g day-old white, crustless bread

200g seedless white grapes

Method

Peel the garlic. Place in a food processor with the almonds, 2 tbsp vinegar, 3 tbsp olive oil and half a tsp salt. Blitz furiously. Have ready 450ml ice-cold water. Tear the bread into pieces. Add some bread, then some water, and continue thus until you have created a thick, white purée. Taste and adjust the seasoning with vinegar, salt and olive oil. Pour into a bowl. If you can be bothered, peel the grapes. The most effective way to do this is in batches, dropping a handful of grapes into boiling water. Leave for 30 seconds, drain and then use a small knife to remove the skin from the stalk end. Halve the grapes lengthways. Stir them into the soup, cover with clingfilm and chill. Give the soup a final stir and splash with a little olive oil before serving.

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