Step 1

Soak the crumbs in cold water.

Step 2

Pour boiling water over the almonds and allow to cool. Then peel, combine with garlic, bread crumbs and beat with a blender until smooth.

Step 3

Add salt, wine vinegar, sugar and olive oil. Whisk again.

Step 4

Cover the soup with clingfilm and leave in the fridge for 30 minutes.

Step 5

Serve to the table with melon slices, if desired, add grapes. Enjoy.