Source: Executive Chef Jose Andrés – Jaleo, Washington, DC
Yield: 6 servings
7 ounces blanched almonds
1 ounce garlic cloves
2-1/2 cups water
1-1/2 ounces bread
1-1/2 ounces freshly pressed white grape juice
1-1/2 ounces sherry vinegar
1 cup extra virgin Spanish olive oil
Salt and white pepper, to taste
18 grapes, peeled and halved
Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Place mixture in food processor with remaining ingredients except grapes. Purée until frothy, season to taste and and refrigerate.
Serve cold and garnish with grapes.