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 Read More …