Ajo Blanco with Mixed Herb Oil Recipe - Great British Chefs

Step 1

Tear the bread into pieces and combine with the milk. Set aside to soak

Step 2

Toast the almonds in a dry pan until they're starting to turn golden in patches. Set aside some for garnish – a few for each bowl

Step 3

Transfer the remaining almonds to a blender. Squeeze out the bread and add it too, then add a splash of water and blend until you have a paste

Step 4

With the motor running, slowly add the water

Step 5

Then add the garlic, oil and vinegar and blend until smooth. Season really well with salt and white pepper

Step 6

Strain the soup through a fine sieve then transfer to the fridge until well chilled

Step 7

To serve, divide between bowls, top with the grapes and dots of herb oil