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.
4. 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.