Ajo Blanco or White Gazpacho

Everyone has heard of the red Gazpacho, made with tomatoes. Here is a refreshing pearly white chilled soup from Andalusia.
Ingredients:110g (4oz) blanched, skinned California Almonds2 cloves garlic, chopped1½ level tsp salt110g (4oz) day-old bread, crusts removed100ml (3½ fl oz) olive oil50ml (2 fl oz) red wine vinegar1 litre ice cold water24 seedless green grapes, peeled and halved lengthways15g (½ oz) toasted flaked California Almonds
Method:Blend the almonds, garlic and salt in a food processor until the almonds are finely ground.Soak the bread in cold water and squeeze to extract most of the moisture. Gradually add the bread to give a stiff paste.Leaving the motor running, pour in the oil in a thin stream, scraping any residue from the side as you go. Add the vinegar in a similar fashion. Add one cup of the ice water before transferring to a bowl. Beat in the remaining water.Add more salt and vinegar as desired.Strain through a sieve, pressing through every last drop with the back of a spatula. Chill and serve very cold garnished with grapes and toasted almonds.Servings:
Makes 24 x 50ml shot glasses