AJO BLANCO MALAGUEÑO - MALAGA ALMOND GAZPACHO
1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt, then blend with almonds in a food processor until nuts are as smooth as possible, add bread and 1 tbsp vinegar and add oil in a slow stream (with motor running), add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids, discard solids. Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving, garnish with grapes and shrimp. Makes 4 servings.