Andalusian Ajo Blanco

A refreshing soup from Spain. The garlic brings complexity, and the sherry vinegar adds just the right kick to elevate the creaminess of its almond soul. 

Ingredients (Serves 4-6)
2 cups water
7 oz blanched almonds
1 garlic clove, peeled
3 cups mineral or spring water
3 oz white bread
½ cup vomFASS Don Carlos Extra Virgin Olive Oil, (plus more for drizzling)
2 Tbsp vomFASS Palomino Riserva Vinegar
1 tsp salt
Garnish:
Sliced green grapes 
Toasted almonds
Thinly sliced fresh mint leaves

Directions
Combine 1 cup of water, the almonds and the garlic in a medium pot and bring to a boil. 
When the water reaches a boil, drain.
Pour a fresh cup of water into the pot and add the drained almonds and garlic; bring to a boil. Drain once again. By now the garlic will have lost much of its strength and the almonds will be softened.
Place the garlic and almonds in a high-power blender. Add the mineral water, bread, olive oil, vinegar and salt. Blend until smooth.
If using a regular blender, you may want to place a colander over a large bowl and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much liquid as possible from the solids. Discard the solids.
Pour the soup into a pitcher and chill for at least 30 minutes (several hours is even better). Before serving, if necessary, thin the soup with water to the consistency of cream.
Divide the garnishes into four or six portions. Serve the soup in small soup bowls with garnishes in the middle and a swirl of olive oil.