Ajo blanco with grapes, almonds and dry sherry

Serves 4
Prep time 10 minutes + 30 minutes marinating time

200g whole almonds, blanched with skins removed
100g breadcrumbs from 2 days old white bread
500ml mineral water
8 garlic cloves, blanched multiple times in hot water till centre germ removed
100ml extra virgin olive oil
2 tbsp sherry vinegar
2 tbsp dry sherry
2 anchovies

• In a dry, hot pan, toast almonds until golden brown, shaking the pan occasionally. Let cool.
• Mix cooled almonds with remaining ingredients and leave to marinate in the chiller for 30 minutes.
• Blend the mixture in a Thermomix, food processor or blender until smooth. Cool over an ice bath to dispel any residual heat from the blending process. Adjust seasonings.

garnish
green and purple seedless grapes, halved
microgreens
3 tbsp heavy cream

• Divide ajo blanco into serving bowls and garnish with grapes, microgreens and a drizzle of heavy cream.

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