Spanish White Garlic Soup (Sopa de Ajo Blanco)

1. Blanch and peel almonds or if time is an issue, use slivered almonds.

2. Dry thoroughly with a paper towel and set aside. 

3. Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1 to 2 cups cold water to soak.

4. While bread is soaking, place garlic and almonds into a food processor or blender. Pulse until smooth.

5. Remove bread from the water with a slotted spatula and squeeze out excess water.

6. Tear bread into quarters and add bread and 1 teaspoon salt to processor or blender. Blend on the pulse setting.

7. While blending, slowly drizzle olive oil, then vinegar, and then finally add the water into blender or processor. Taste. Adjust salt, vinegar, and oil to taste.

8. Strain through a sieve into a container or bowl. Press as much as possible through the sieve.

9. Seal and chill at least 2 to 3 hours or overnight.

10. Serve in chilled bowls or glass mugs, with grapes on the side.

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When the temperature sizzles and you're hungry but a full-blown three-course meal just seems too heavy, this Spanish creamy tomato soup might just be the cooling dinner you're looking for. Salmorejo is a simple, cold tomato soup that originated in Córdoba, Spain. It's an appealing pink-orange color and made with tomatoes, oil, garlic, and vinegar, similar to gazpacho, and then thickened with soaked bread. It is garnished with diced Spanish Serrano ham and hard-cooked eggs for a filling summer meal.