4 cloves garlic, peeled
1/2 baguette, cut into 1/2-inch cubes
5 tablespoons olive oil
1/2 cup raw, unsalted almonds
2 tablespoons sherry vinegar
3 cups water
kosher salt and fresh ground black pepper
1 cup grapes, halved
1. Prep the garlic and baguette. Heat a medium skillet over medium heat. When it’s warm, add the almonds and cook, shaking the pan often, until they turn brown in spots, 3-5 minutes. Transfer them to the food processor.
2. Add a tablespoon of olive oil to the pan. When it’s hot and shimmering, stir in the garlic cloves and bread cubes. Cook, shaking the pan and tossing the bread and garlic until they brown in spots, 3-5 minutes. Transfer the bread and garlic to the food processor.
3. Process the garlic, bread and almonds until smooth. Drizzle in the sherry vinegar and process until combined. While the machine is running, drizzle in the remaining olive oil and then the water until it’s the soup’s a creamy consistency.
4. Season to taste with salt and pepper. If you have the time, chill 1 hour. Serve topped with the halved grapes and a drizzle of more sherry vinegar.