Ajoblanco de Malaga (Garlic Soup with Grapes) Recipe

about 120ml(4 fl oz) milk
200g (7 oz) white bread,crust removed
200 g (7 oz) blanched almonds
4 garlic cloves
250ml (8 fl.oz) cold press olive oil
salt
vinegar
250g (8oz) muscatel grapes

Soak the bread in a little milk, then squeeze dry. Blend the almonds, the peeled garlic and soaked bread in a mixer, then slowly blend in the oil, followed by 1 litre (1 3/4 pints) of water. Season with salt and a little vinegar. Serve cold, garnished with seeded or seedless grapes.