Tear the White Bread into small pieces and place in a bowl; cover with cold Water and let sit for 10 minutes until softened, then gently squeeze out and reserve some of the soaking liquid.
In a food processor combine the Blanched Almonds, peeled Garlic and a generous pinch of Fine Sea Salt; pulse until the mixture is crumbly and fragrant.
Add the softened bread to the processor and blend until smooth, scraping down the sides as needed; if the blades struggle, add a little of the reserved soaking Water to help it move.
With the motor running, slowly drizzle in the Extra Virgin Olive Oil to create a glossy, silky emulsion, then add Sherry Vinegar a little at a time and blend until the soup is velvety and balanced.
Taste and adjust seasoning with more Fine Sea Salt or a splash of Sherry Vinegar if you’d like more brightness; if too thick, thin with a tablespoon or two of cold Water.
For an ultra-smooth texture, press the soup through a fine-mesh sieve into a bowl, then cover and chill for at least 1 hour to let the flavors meld.
Serve the ajo blanco very cold, topped with halved Seedless White Grapes and a final drizzle of Extra Virgin Olive Oil.
