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Chilled Almond Soup

90 g Blanched; peeled almonds
1 Clove fresh garlic
900 ml Chilled water
120 g Fresh bread crumbs
7 tb Virgin olive oil
2 tb Vintage sherry vinegar
400 g White seedless grapes
1 pn Sea salt

Using a mortar and pestle grind the nuts down to a paste with the garlic and a pinch of salt, adding chilled water until you have a fine paste.

Continue whisking and then add the bread crumbs and the oil. Mix with the sherry vinegar and thin the soup with chilled water and half the grapes, squeezed for their juices until you have a tasty white soup. Add the remaining grapes to the soup before serving.

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