for 4 servings
- 3 slices
white Bread (about 80 g)
- 1 cup
- 3 cloves
- 4 tablespoons
- 1 tablespoon
white wine vinegar (to taste)
- freshly ground peppers
- slivered almonds (for scattering)
Cut the crusts off the bread and soak the bread in cold water.
Drop the almonds into boiling water for a minute or so, then slip off the skins and dab dry.
Peel the garlic. Squeeze out the bread and blend to a puree with the garlic and almonds.
Put the paste into a large bowl and mix with the olive oil and 800 ml water.
Season well with vinegar, salt and pepper, cover and leave to stand in the fridge for about 1 hour.
Toast the slivered almonds in a dry frying pan and scatter on the soup before serving.