2 cloves of garlic

1 1/2 c. blanched, peeled almonds

1 day old country style bread roll, about 3 ounces, torn into pieces and soaked in 1 c. of water for 10 minutes, or 1 fresh roll, torn into pieces.

1 1/2 t. sea salt

6 T. sherry vinegar (white wine vinegar will work too)

1/2 c. Extra Virgin, cold pressed, olive oil

4 c. filtered water

1/2 c. sliced almonds, toasted lightly

In a blender, process garlic until pureed. Add the blanched almonds and process until finely ground. Add the bread (with its water if using the old bread), water, salt, vinegar and olive oil and blend for 2 minutes, or until smooth.

Transfer to a bowl, cover and refrigerate for at least 4 hours, or until it is well chilled. Before serving,  stir soup well, reaching bottom of the bowl.

Taste and adjust seasoning with the salt.

Ladle into chilled soup bowls, garnish with toasted almonds and serve. To make it more of a small tapas type of appetizer, pour it into small cups or glasses.

Yield: Serves 6 in soup bowls