Malaga Almond Gazpacho

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force puree through a fine sieve into a bowl, pressing firmly on solids. Discard solids. Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

1 (3-inch-long) piece baguette, crust discarded. 1 garlic clove. 1/2 teaspoon salt. 1/4 lb whole blanched almonds (3/4 cup). 1 tablespoon Sherry vinegar (preferably reserva), or to taste. 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca). 2 cups ice water.

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