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Cold Almond Soup with Garlic and Grapes

["Recipe courtesy of\u00a0<\/em>The Food of Spain<\/a>\u00a0(HarperCollins, 2011), by Claudia Roden.\u00a0Reprinted with permission from the publisher and Claudia Roden<\/em>","Recipe courtesy of\u00a0<\/em>

Ingredients

9 ounces (about 2 1/4 cups) blanched whole almonds
3 ounces (about 3 slices) crustless white bread soaked in water for a few minutes, until soggy
3 garlic cloves, or to taste, crushed to a paste
½ cup extra-virgin olive oil
2 drops—no more—almond extract (optional)
About 3 cups cold water
Salt
2 to 3 tablespoons sherry vinegar or white wine vinegar, to taste
36 or more seedless white grapes

Instructions

Grind the almonds very fine in a food processor. Add the bread, garlic, and oil and blend well. Add the almond extract if you like.
With the motor running, gradually pour in enough water to give the soup a light creamy consistency. Season to taste with salt and vinegar.
Transfer to a bowl, cover with plastic wrap, and chill for at least 2 hours. To serve, ladle the soup into bowls, drizzle with oil, and drop 6 or more grapes into each.

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