Recipe by: Rick Stein | Photography by: James Murphy Photography


200g slightly stale, crustless white bread

800-900ml ice-cold water

15g garlic cloves, thinly sliced

100g blanched almonds

150ml good quality Olive Oil, plus extra to serve

4 tbsp sherry vinegar

About 24 seedless white grapes, halved



Break the bread into a bowl and sprinkle with 400ml of the ice-cold water. Set aside to soak for at least 30 minutes. Put the bread into a liquidiser with the garlic and almonds and blend to a smooth paste. Then, with the motor still running gradually add the olive oil, followed by the vinegar, 1 teaspoon of salt and enough of the ice-cold water to give the soup a good texture, neither too thick nor too watery. Tip the soup into a small, chilled bowls and sprinkle grapes into the centre of each. Drizzle over a little more olive oil and serve straight away.