White gazpacho soup

Ingredients

250g/9oz whole blanched almonds
500ml/18fl oz iced water
80g/3oz white bread, cubed, crusts removed
2 garlic cloves, roughly chopped
50ml/2fl oz olive oil
50ml/2fl oz sherry vinegar
salt and freshly ground black pepper
150g/5oz golden raisins

Method

1. Place the almonds into a food processor and blend until ground as fine as possible.
2. Add 50ml/2fl oz of the water and blend to a paste.
3. Add the bread and garlic and blend again.
4. With the blender motor running, gradually add the remaining the water.
5. With the motor still running, gradually add the olive oil.
6. Add the sherry vinegar and season, to taste, with salt and freshly ground black pepper.
7. To serve, divide the soup among four bowls and sprinkle a few raisins over each.