Okay, this isn't baking but as I have previously posted gazpacho, one of my favourite soups to make in summer  (http://bakeclub.yolasite.com/index/frances-s-favourite-summer-soup-gazpacho-), I had to also include ‘white garlic’ soup from the Spanish, which is equally easy to make and tasty.

4 oz (1/2 cup) blanched, peeled almonds*

3-4 slices stale baguette or white bread

3 cloves garlic

4 cups water

5 Tbsp extra virgin Spanish olive oil

3-4 Tbsp Spanish sherry vinegar

16-20 seedless green grapes (optional)

salt to taste

For 4 servings.

* If you do not have time to blanch and peel the almonds, use a package of slivered almonds or sometimes I just use ground almonds.

Blanch almonds for about 1 min in boiling water, drain and peel. Dry thoroughly with paper towel and set aside.

Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2 cups cold water to soak.

While bread is soaking, place garlic and almonds into a food processor or blender. Blend on pulse until smooth. Remove bread from water with slotted spatula and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to processor or blender. Blend on pulse.

While blending, slowly drizzle olive oil, then vinegar, and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.

Strain through a sieve into a container or bowl. Press as much as possible through the sieve. Seal and chill at least 2-3 hours or overnight. Serve in chilled bowls or glass mugs, with grapes on side or in the bowl. You could also roast/caramelise the grapes in the oven.

Note: To rapidly chill the soup, place the bowl or container of white garlic soup in a larger bowl with ice water for 5-10 minutes.

Ajo blanco is very delicious!

Recipe can be found at http://spanishfood.about.com/od/soupssalads/r/sopadeajoblanco.htm