Chilled almond soup with caperberry migas

Method

1. In a large bowl, soak the bread in 750ml water for around 15 minutes or until the pieces are soggy. Put the softened bread and soaking water in a food processor. Add the almonds, garlic and extra-virgin olive oil, then whizz until smooth. Season with sherry vinegar and salt.
2. Put the soup in a lidded container and chill until very cold (2-3 hours). It will thicken while chilling, so it’s important to give it the full time. At the same time, put the grapes in a bowl, cover and chill.
3. Meanwhile, for the migas, heat the oil in a large frying pan over a medium heat, then fry the caperberries until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the breadcrumbs and garlic to the pan and fry for 3-5 minutes or until lightly golden. Return the caperberries to the pan along with the lemon zest. Season with salt if needed, then set aside.
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5. Stir the chilled soup, then taste and season if necessary – if it has thickened too much, thin down with a little cold water and adjust the seasoning. Ladle the soup into bowls, then divide the migas and chilled grapes among them. Drizzle with a little extra olive oil and serve.