Ajo Blanco With Slow-Roasted Grapes

¾ cup Almonds, blanched and peeled

4 Baguette slices, stale

3 ea. Garlic cloves, crushed

3 cups Water

6 Tbsp. Extra virgin olive oil

2 Tbsp. Sherry vinegar

½ tsp Kosher salt

½ lb. Green grape bunch

Sea salt and cayenne pepper to taste

Red grapes for garnish, sliced

METHOD

1. To make the soup: Put the bread in a bowl and add 1 cup of the water to cover. Let soak for 5 minutes until softened.
2. Meanwhile, place the almonds and garlic in a blender and pulse until almonds are finely ground.
3. Squeeze out the water from the bread and add to the blender; pulse a few times. Add the bread and blend to a smooth paste. Add enough of the remaining 2 cups of water to make a nice smooth texture for the chilled soup.
4. With the motor running, add the olive oil in a slow stream, then the vinegar and salt.
5. Thin the ingredients with ½ cup of water to the desired consistency. Chill until serving time.
6. For the roasted grapes: Preheat the oven to 325°F. Toss the grape bunch with enough extra virgin olive oil to coat, season with sea salt and pepper, and roast on a baking sheet for 30 to 40 minutes, or until the grapes are just starting to pop and are releasing their juices; remove and discard the stems and cool. Place the roasted grapes into a mixing bowl and add the juices from the roasting pan; toss to combine.
7. Stir before serving into bowls. Garnish with roasted grapes, slice red grapes, and drizzles of extra virgin olive
8. Add edible flower petals, Rose, Violas or Nasturtiums to dress up your plating