1 Cut the crusts off the bread and soak the bread in cold water.
2 Drop the almonds into boiling water for a minute or so, then slip off the skins and dab dry.
3 Peel the garlic. Squeeze out the bread and blend to a puree with the garlic and almonds.
4 Put the paste into a large bowl and mix with the olive oil and 800 ml water.
5 Season well with vinegar, salt and pepper, cover and leave to stand in the fridge for about 1 hour.
6 Toast the slivered almonds in a dry frying pan and scatter on the soup before serving.