Pour a fresh cup of water into the pot, and add the drained almonds and garlic; bring to a boil. Drain once again. By now the garlic will have lost much of its strength and the almonds will be softened.

Place the garlic and almonds in a blender. Add the mineral water, bread, ½ cup olive oil, vinegar, and 1 teaspoon salt. Blend until smooth.

Place a colander over a large bowl, and line it with cheese-cloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much liquid as possible from the solids. Discard the solids. Pour the soup into a pitcher, and chill it for at least 30 minutes.

To serve, place 4 grapes in each shallow soup bowl. Drizzle a little circle of olive oil around the edge of each bowl. Pour the ajo blanco into the bowls at the tables.

Jose tips, look for Spanish Marcona almonds- many supermarkets sell them already roasted. They are a wonderful garnish. Other great garnishes include lobster pieces or sautéed wild mushrooms.

Tapas p140