3/4 cup Extra Virgin Olive Oil, plus a little extra to garnish
2 tbsp. Sherry Vinegar
Pinch of salt
For the Garnish:
Drizzle of Extra Virgin Olive Oil
Remove crusts from bread and tear into pieces. Soak the bread in milk for 10 minutes. Squeeze out excess milk and blend with almonds and a dash of water until finely ground.
Slowly add the water, garlic, extra virgin olive oil, sherry vinegar and a pinch of salt. Blend until smooth.
Transfer to a dish and refrigerate until very cold, for at least 2 hours and up to 2 days.
Serve cold. Garnish with peeled grapes (cut in half), almonds and a drizzle of olive oil.
If the soup is too thick for your taste, add cold water to adjust consistency. Feel free to get creative with garnish; while this is the classic recipe some chefs use apples, melons, cucumbers and more.