ajo blanco

1 c blanched almonds (c'mon blanch them YOURSELF)
6 TO 10 oz day old bread, crust removed
2 to 3 cloves garlic
1/4 c to 1/2 c of the BEST olive oil
2 to 5 T sherry vinegar
1 to 2 t salt
2 1/2 c water
green grapes (or any kind of grape you like)
optional - a granny smith sliced VERY thin, skin on
optional - honeydew melon diced

you can do this in a mortar and pestle OR a food processor.

drizzle bread with some of the water and let stand a moment. in the food processor blend almonds and garlic, add the bread and water. drizzle in the olive oil. add salt and vinegar. pour into a bowl and chill in the fridge or place this bowl in a larger bowl filled with ice (you may even place the bowl of chilling soup in the freezer for 1/2 hour). serve with the green grapes and apple slices and melon if desired.

(note: the nyt article below mentions ajo made with pine nuts. i will bet this is just divine! bet you could mix the almonds and pine nuts too. use your imagination)