Annie Bell's White Almond and Grape Soup

Rich, thick and satisfying, full of the fruits of the season. Indulge and enjoy.

Method

1. Tear the bread into pieces, place in a bowl and cover with cold water. Place the almonds in a food processor and whiz for a couple of minutes to a powdered consistency – they should be sticking together or to the sides of the bowl. Squeeze out the bread and add to the food processor with the garlic, 4 tbsp olive oil, vinegar, 2 tsp salt and a little of the water and reduce to a creamy purée, scraping down the sides of the bowl as necessary. Slowly pour the remainder of the water through the funnel with the motor running, followed by the grape juice.
2. Transfer the soup to a bowl and taste to check the seasoning: it may benefit from extra salt. Cover and chill for a couple of hours, during which time it will thicken a little into the consistency of single cream. Serve in bowls with olive oil sprinkled over and a scattering of red and white grape halves.

Smoked duck
Arrange 100g sliced smoked duck on a serving plate. Season with a grinding of black pepper or mixed peppercorns, if wished.

Rocket and quince salad
Slice 50g quince cheese, or paste (membrillo) transparently thin. Arrange on a serving plate with 50g rocket leaves and 50g roasted marcona almonds. Drizzle over a little olive oil and season to taste.

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