450g blanched almonds
1.5 liters ice water
150g stale bread
4 cloves of garlic (peeled)
6 tbsp. extra-virgin olive oil
6 tbsp. sherry vinegar
kosher salt and freshly ground pepper
drench the bread in water, and then ring it out. set aside.
pulse the almonds in a food processor. add about five tablespoons of water until a paste forms. add the ice water, bread, garlic, olive oil and sherry vinegar, and pulse until smooth. season to taste with salt and pepper. transfer to a large bowl, and chill for at least four hours. garnish with more olive oil or sherry vinegar when ready to serve.
slightly adapted from a cortijada los gázquez recipe.