White Gazpacho with Garlic, sprinkled with Grapes

(Serves 6)

200g slightly stale, crustless white bread

800-900ml ice-cold water

15g garlic, thinly sliced

100g blanched almonds

150ml good quality olive oil, plus extra to serve

4tbsp sherry vinegar

24 seedless white grapes, halved

Salt

Break the bread into a bowl and sprinkle with 400ml of the ice-cold water.

Set aside to soak for at least 30 minutes.

Put the bread into a liquidiser with the garlic and almonds, and blend to a smooth paste. Then, with the motor still running, gradually add the olive oil, followed by the vinegar, one teaspoon of salt and enough of the ice-cold water to give the soup a good texture, neither too thick, nor too watery.

Tip the soup into a large mixing bowl and add more vinegar if necessary and seasoning to taste.

Then chill for at least two hours.

To serve, ladle the soup into small, chilled bowls and sprinkle grapes into the centre of each.

Drizzle over a little more olive oil and serve straight away.