Ajo Blanco - almond & garlic soup - cold - and delicious on a hot summer's day

• 
  Ingredients:
  250g (9 ozs.) whole blanched almonds
  500 ml. (18fl.ozs) iced water, chicken or vegetable stock
  80g. (3ozs.) white bread - crustless and cubed
  2 cloves of garlic - roughly chopped
  50ml. (2 fl.ozs) olive oil
  50ml. (2fl.ozs) sherry vinegar
  salt and ground black pepper
  150g (5ozs.) golden raisins and/or chopped chives/slivered almonds/grape slices
  
  
  1. Place almonds into your food processor and blend until very fine.
  2. Add 50ml. of the water and blend to a paste.
  3. Add the bread and garlic and blend again.
  4. With the motor running, gradually add the remaining water, then gradually add the olive oil.
  5. Add the sherry vinegar and season to taste.
  6. Serve sprinkling a few raisins over each bowl. drizzle of olive oil and garnishes.
  
  
  Recipe (slightly tweaked) c/o Simon Rimmer