Ajo blanco is an ancient, traditional cold soup of the Andalusian cuisine, prepared from white bread, almonds and spices. Our version of the classic ajo blanco, which gains its wonderful creaminess from the oil in it, uses a mix of cold-pressed sesame oil and linseed oil, making the soup not only delicious in taste but also rich in omega-3 unsaturated fatty acids.
Grind finely the skinned almonds.
Tear the crumb of the bread (it can be stale, too) into small pieces. Add the water, the oils and the vinegar and let them mature in the fridge for the night.
Before you wish to have your meal, take the bread crumb out of the fridge, put it in a kitchen chopper, add the ground almonds and the garlic, salt and pepper and blend it all until it becomes creamy.
To serve, sprinkle some sesame oil on the soup and top it with the grapes cut in half.