AT A GLANCE
|01||Process bread, almonds, garlic, olive oil and 1 litre of water in a blender until smooth. Season to taste with sherry vinegar, sea salt and freshly ground white pepper. Transfer to a jug. Cover with plastic wrap and refrigerate until well chilled (2-3 hours). Makes 1.5 litres.|
|02||Stir soup, then ladle among bowls, scatter with grape slices, drizzle with almond oil and serve immediately.|
When the weather turns hot, MoVida’s take on this hits the spot. While you’re at it, check out their new sherry bar, MoVida Next Door. 1 Hosier La, Melbourne, Vic, (03) 9663 3038.