Ajoblanco

Instructions

1. Soak the bread crumb in a little water for 2 minutes, then squeeze it out.
2. Blend the almonds with the garlic until you get a fine powder.
3. Add the bread, then the olive oil in a thin stream while continuing to blend.
4. Gradually pour in the vinegar and cold water, then season with salt and pepper.
5. Pass through a fine sieve for a smooth texture and refrigerate for at least 2 hours.
6. Serve well chilled with the grapes and toasted almonds.