Serves 6 to 8
Ingredients
1/2 kilo blanched almonds 5 slices of stale bread (without the crust) 2 cloves garlic 2 tablespoons with vinegar 1 cup of cold water Parsley for garnish 1/2 cup olive oil Salt to taste
Method
1. Place almonds with garlic in a blender and blend with a little salt.
2. Soak bread and strain from water and put in blender with the cold water and the, a little more salt and the vinegar.
3. Beat till it becomes fine and jelly like.
4. Depending on how thin or thick you want this soup to be, add extra water and salt to taste.
5. Refrigerate for 1 hour at least.
6. When serving put one tablespoon of olive oil on top of each serving and a spring of parsley.