Steps
- Measure 600ml of ice-cold water. Soften 100g of crustless stale white bread in a little of it, then transfer to a blender.
- Add 200g of blanched Marcona almonds, 1 peeled garlic clove, and the remaining water. Blend until completely smooth.
- With the blender running, slowly pour in 200ml of extra-virgin olive oil. Add 2 tablespoons of sherry vinegar and salt to taste; chill for at least 2 hours.
- Ladle into bowls. Finish with halved grapes, thin green apple matchsticks, toasted almonds, basil leaves, and a drizzle of olive oil.