Chilled orange soup

• 1 lb (500 g) day-old sourdough bread, loosely torn
• 2 cups (500

Soak the bread in the orange juice for about 30 minutes.

Blend in a food processor with the garlic, olive oil, and a pinch of salt until you have a fine, even consistency. Refrigerate just until chilled, but not for too long, or the orange will lose its freshness.

Garnish with generous trickles of extra virgin olive oil and a scattering of chopped almonds and jamón.