Iced Cucumber and Almond Soup

• 100 g (4 oz) white country-style bread, crusts removed
• 150 g (5

A chilled soup from the Andalucian region of Spain. The authentic recipe contains water rather than vegetable stock but I think the stock gives it more body.

Soak the bread in a little water, then put it in a blender or food processor with the almonds, garlic and some salt. Add a little of the stock and blitz until the almonds are finely ground.

Add the cucumber and then, with t