Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)

Instructions

1. 1

   In a saucepan, brown the almonds and garlic in the oil. Add the broth and bread. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 10 minutes.

2. 2

   In a blender, purée the soup for about 5 minutes or until very smooth. Strain through a sieve. Refrigerate until completely chilled.