Spanish Starter recipe.
150g White bread 200g Almonds 50 ml Extra Virgin Olive Oil 1 Garlic Clove 1 ½ tbsp Red Wine Vinegar
step 1 Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins. step 2 Blend the ingredients together with 350ml water and 1 tsp salt. step 3 Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.