- 1 (3-inch-long) piece baguette, crust discarded
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 lb whole blanched almonds (3/4 cup)
- 1 tablespoon Sherry vinegar (preferably “reserva”), or to taste
- 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
- 2 cups ice water
- Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.