Another Andalucian summer soup, not quite as well known as Gazpacho (sometimes it’s called white gazpacho), although there are just as many variations. The area around Malaga typically adds white grapes or apple to the recipe before chilling (about 200g for this recipe). Some areas don’t use the almonds, but Harina de habas instead. Either way it’s as refreshing and tasty as it’s tomato counterpart and can be served as a starter or drink in exactly the same way.

Serves approximately 6

1) Soak bread in water until softened, squeeze it out by hand, put in blender or processor with the almonds or Harina de habas and peeled garlic.
2) Blend to a smooth sauce (adding a little water if necessary), it will look something like mayonnaise.
3) Continue mixing as you add the oil, then the lemon juice, then salt.
4) Add water to desired thickness and adjust to taste
5) Pour into a jug or bowl and chill.
6) Add garnish as desired (grapes, apple and crushed peanuts are all typical additions)