Adapted from “La Cocina de Mamá,” by Penelope Casas. Serves 4.
Ingredients
One 6-inch piece cut from firm-textured French-style bread, crusts removed
1 1/2 cups blanched almonds
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
1 teaspoon kosher or sea salt
1 cup mild extra virgin olive oil
4 cups ice water
A few skinned seedless green grapes, or 16 small balls of green melon or apple
Flesh torn from 1 small smoked Colorado trout, optional
Directions
Soak the bread in water and squeeze dry. Place it in a food processor, add the almonds and garlic, and blend until very smooth. Add the vinegar and salt, and with the motor running, add the oil in a thin stream until fully incorporated. Gradually pour in the water.
Transfer to a covered bowl and chill for several hours or overnight. Before serving, taste for salt and vinegar and adjust if necessary. Garnish each serving with a few grapes and flesh torn from smoked trout, if using.
Wine ideas: Echo the refreshing coolness and nutty tones of the soup with a small glass of chilled Fino Sherry, which also comes from southern Spain, not far from Málaga. Hidalgo La Gitana is the archetype, and a bargain at about $12 for 500ml. Tara Q. Thomas
