Chef Jose Andres‘ Salmorejo

Step 1/4

• 200 g blanched almonds
• 1 clove garlic

Mix a glass of water, almonds and garlic in a small saucepan and bring to a boil. At this point, discard the water. Add one more glass of water and repeat the operation. Discard the liquid again.

Step 2/4

• 100 g white bread
• 120 ml extra-virgin olive oil
• 2 tbsp vinegar
• 750 ml water
• salt to taste

• blender

Place the garlic and almonds in the food processor with the other glass of water, bread, olive oil, vinegar and a pinch of salt. Whisk until you get a uniform paste.

Step 3/4

Cool the soup in the refrigerator for at least 30 minutes.

Step 4/4

As a presentation, put four grapes in each dish of cold soup, with a little olive oil and sprinkle with crushed nuts.

Enjoy your meal!