- 250g/9oz whole blanched almonds
- 500ml/18fl oz iced water
- 80g/3oz white bread, cubed, crusts removed
- 2 garlic cloves, roughly chopped
- 50ml/2fl oz olive oil
- 50ml/2fl oz sherry vinegar
- salt and freshly ground black pepper
- 150g/5oz golden raisins
- Place the almonds into a food processor and blend until ground as fine as possible.
- Add 50ml/2fl oz of the water and blend to a paste.
- Add the bread and garlic and blend again.
- With the blender motor running, gradually add the remaining the water.
- With the motor still running, gradually add the olive oil.
- Add the sherry vinegar and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the soup among four bowls and sprinkle a few raisins over each.